FOUR CHEESE MUSHROOM AND BACON BAKED PASTA

Four Cheese Mushroom and Bacon Baked Pasta image

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 12

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Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
1 cup fresh ricotta
1 pound dried farfalle
8 ounces bacon, finely chopped
1 pound cremini mushrooms, thinly sliced
1 1/2 cups shredded Asiago cheese
1 cup grated pecorino
1 1/2 cups shredded mozzarella

Steps:

Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thick, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
While the sauce simmers, put the bacon in a large skillet and cook over medium heat, stirring often, until crispy, about 10 minutes. Transfer to a large bowl with a slotted spoon. Discard all but about 2 tablespoons of the bacon drippings from the skillet then add the mushrooms and cook, stirring, until golden brown, about 8 minutes. Add the mushrooms to the bowl with the bacon.
Cook the farfalle in the boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
Add the tomato sauce, the Asiago and half of the pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.