Servings: people
Baked pasta with bacon, tomato, and greens
Pasta in a casserole is a fantastic dish that is easy and quick and genial for cleaning out the fridge. I like to make it on Sundays, as I can use up leftover meat and vegetables from the week and thus clear out before a new week and a new meal plan starts.
Equipment
- Oven
- Pot
- Frying Pan
- Cutting Board
- Knife
- Ovenproof dish
Ingredients
- 200 gram Pasta
- 1 package Bacon diced
- 1/2 pcs. Leek
- 1 pcs. Onion optional shallot
- 2 cloves Garlic
- 2 pcs. Red bell pepper
- 6 pcs. Cherry Tomatoes
- 50 gram Sundried tomatoes
Sauce
- 250 gram Sour Cream
- 50 gram Cream
- 200 gram Water optional pasta cooking water
- 15 gram Tomato Puree
- 4.6 gram Paprika
- 0.9 gram Chili ground
- 0.7 gram Basil dried
- 6 gram Salt
- 1.15 gram Pepper
- 1 handful Grated cheese
Topping
- 1 handful Grated cheese
- 3-4 pcs. Cherry Tomatoes
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Set the pasta to boil. It should cook for about 10 minutes, so it is al dente.
- Start frying the bacon in a pan.
- Slice leeks and finely chop onions and garlic, add all three to the pan and fry with the bacon until it is crispy.
- Dice peppers, tomatoes, and sun-dried tomatoes.
- Put bacon, leeks, onions, garlic, peppers, tomatoes, and sun-dried tomatoes in an ovenproof dish.
- Drain the pasta and add it to the dish.
- Mix all the sauce ingredients together and pour it into the dish, mix everything well together.
- Top with grated cheese and halved cherry tomatoes.
- Bake for 10-15 minutes in the oven until the cheese is melted. Serve.
Notes
