Cook's Country Baked Four-Cheese Pasta

4 slicesbacon, chopped fine
1small onion, chopped fine
2garlic cloves, minced
3 cupslow-sodium chicken broth
1 cupheavy cream
3/4 poundpenne or ziti dried pasta (about 4 cups)
1/2 cupgrated Parmesan cheese
1 cupfrozen peas
1 cupshredded Italian 4-cheese blend (see note, below)


Note: Any of the commercially available pre-shredded Italian cheese blends, from 3- cheese to 7-cheese, can be used here. Serves 4

1. Adjust oven rack to upper-middle position and heat oven to 500 degrees F.

2. Cook bacon, onion and garlic in large nonstick skillet over medium-high heat until onion is softened, about 5 minutes. Add broth, cream, pasta and 1/2 teaspoon salt, cover, and bring to boil. Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.

3. Off heat, stir in Parmesan and peas and season with salt and pepper. Transfer to 2-quart casserole dish and sprinkle with shredded cheese. Bake until cheese is melted and spotty brown, about 5 minutes. Serve.

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