Cook's Country Baked Four-Cheese Pasta
|4 slices||bacon, chopped fine |
|1||small onion, chopped fine|
|2||garlic cloves, minced|
|3 cups||low-sodium chicken broth|
|1 cup||heavy cream|
|3/4 pound||penne or ziti dried pasta (about 4 cups)|
|1/2 cup||grated Parmesan cheese|
|1 cup||frozen peas|
|1 cup||shredded 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.