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48

Carbonara Pasta Bake

Prep 30 min
Total 1 hr 10 min
Servings 8

All the robust richness of pasta carbonara baked into a 13x9 casserole dish. Bacon and Parmesan cheese are the hero flavors in this hearty pasta that goes beyond the basic red-sauce bake. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 9, 2018

Make with

Progresso Breadcrumbs

Ingredients

box (16 oz) penne pasta

container (15 oz) whole milk ricotta cheese

1 1/2

cups grated Parmesan cheese (6 oz)

cup shredded mozzarella cheese (4 oz)

cup heavy whipping cream

eggs

1/4

cup chopped fresh chives

1/4

cup chopped fresh Italian (flat-leaf) parsley

cloves garlic, finely chopped

teaspoon salt

1/2

teaspoon pepper

slices bacon, crisply cooked, crumbled

1/3

cup Cascadian Farms™ organic frozen garden peas

tablespoons butter

2/3

cup Progresso™ plain panko crispy bread crumbs

Steps

Hide Images

1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
2

Meanwhile, in large bowl mix ricotta cheese, 1 1/4 cups of the Parmesan cheese, the mozzarella cheese, whipping cream, eggs, chives, parsley, garlic, salt and pepper. Beat with whisk until smooth. Add cooked pasta, bacon and frozen peas. Pour pasta mixture into baking dish.
3

Cover baking dish with foil. Bake 20 minutes.
4

Meanwhile, in 8-inch skillet, heat butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Transfer to small bowl; cool 10 minutes. Stir in remaining 1/4 cup Parmesan cheese; set aside.
5

Uncover baking dish; bake 5 to 10 minutes or until heated through. Let stand 10 minutes. Sprinkle bread crumb mixture on top, and serve.

Expert Tips

Sautéing bread crumbs before sprinkling them over baked casserole allows casserole to be baked covered in foil, which helps keep it moist.
Chopped parsley sprinkled over top of casserole is a nice option if you’d like a little green garnish.

Nutrition Information

Nutrition Facts

Serving Size: 1 3/4 Cups

Calories: 680
Calories from Fat: 310

% Daily Value

Total Fat: 34g; 52%
Saturated Fat 19g 95% Trans Fat 1g
Cholesterol: 150mg; 49%
Sodium: 1170mg; 49%
Potassium: 290mg; 8%
Total Carbohydrate: 60g; 20%
Dietary Fiber 3g 13% Sugars 4g
Protein: 33g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 4%; 4%
Calcium: 50%; 50%
Iron: 15%; 15%

Exchanges:

3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;