something something bacon
with Spinach and Golden Panko- Parm Topper
A crisp and cheesy take on classic Bacon sandwich 'BLT'. Creamy and rich ooey gooey cheese sauce goodness is contrasted by a buttery crisp panko breadcrumb topping. The whole family will be raving!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Tranches de bacon
170 g
Pennes
(Contient Blé)
56 g
Jeunes épinards
56 g
Petits pois
56 g
Oignon, en tranches
237 ml
Lait
(Contient Lait)
½ tasse(s)
Cheddar blanc, râpé
(Contient Lait)
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
10 g
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
2 cs
Tartinade à l'ail
(Contient Soya Peut contenir Sulfites, Lait)
¼ tasse(s)
Chapelure panko
(Contient Blé Peut contenir Gluten)
Informations nutritionnelles
Ustensiles
Instructions
- Heat a large oven-proof over medium-high heat.
- When hot, add half the garlic spread. Swirl pan until melted, 30 sec.
- Add panko. Season with salt and pepper, then cook, stirring often until panko is golden brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add penne to the boiling water. Cook uncovered, stirring occasionally, for 5 min.
- Once penne has been cooking or 6 min, add peas. Continue cooking until penne is tender, 5-6 min.
- Reserve 1 cup (2cup) pasta water, then drain and return penne and peas to the same pot, off heat.
- Roughly chop spinach.
- On a clean cutting board, cut bacon into 1-inch pieces
- Reheat the same pan over medium.
- When hot, add bacon and onions. Cook, stirring often until onions are softened and bacon is crispy/ cooked, 5-6 min**.
- One bacon is cooked, add remaining garlic spread to the pan. Stir to combine.
- Sprinkle over Cream Sauce Spice Blend. Stir to coat.
- Add milk, cheddar cheese half the parmesan cheese and 3/4 cup (1cup ) off the reserved pasta water. Season with salt and pepper. Cook, stirring occasionally until cheese melts and sauce thickens slightly, 2-3 min.
- Add penne, peas and spinach to pan with sauce. Stir to coat. (NOTE: If you don't have an oven-proof pan, carefully transfer ravioli to an 8x8-inch baking dish [9x13-inch for 4 ppl].)
- Sprinkle remaining parmesan cheese and panko overtop.
- Bake in the middle off the oven until toping is golden brown-3-4 min.