Baked pasta with spinach and bacon, creamy and streaky is a simple and genuine dish that is prepared in a short time and the whole family likes. It is inspired by baked pasta with spinach and béchamel sauce, but is revisited in order to have the béchamel sauce ready, without soiling other pots.
I often prepare it to make my kids eat spinach, in this way they appreciate them and eat them willingly. The string cheese and bacon, enrich the dish so much, that you can not absolutely say no to it!
If you are looking for a different first dish to bring to the table, this baked pasta will be a success!!!
But follow me to the kitchen, you’ll see how good it is!
Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time20 Minutes
- Cooking time20 Minutes
- Serving5 people
- CuisineItalian
Ingredients
Tools
Steps
Chop an onion coarsely, melt the butter in a pan, add the onion and brown it.
Add bacon, let it brown and add washed and drained spinach (I bought those already cleaned and ready to use).
Once the spinach has wilted, pour in a tablespoon of flour, stir and brown.
Add the milk a little at a time and bring to a boil.
Turn often with the wooden spoon, as soon as the sauce thickens (If the souce is to thick just add more milk), turn off and set aside.
With this trick you will avoid buying the béchamel sauce or making it separately, and the result will taste better.
Cook pasta, drain al dente and collect it in a bowl.
Season with 2/3 of the freshly made spinach and a little grated cheese.
Pour half on a baking dish, make a thin layer of provola cheese and distribute a little more grated cheese.
Cover with the remaining pasta, more sliced cheese, the remaining dressing and the last part of grated cheese.
Bake in a hot oven at 355 ºF for 10-15 minutes, or until desired browning.
Bake, let cool a few minutes and serve hot, creamy and streaky.
You will see: you’ll love this recipe and your children will like it too!
If you liked this Italian recipe, check this one out:
–Rice timbale with ham and cheese;
–Risotto with mozzarella and tomato souce;
–Tuna and potatoes fish nuggets;
–Meatloaf in crust with speck spinach cheese and boiled eggs;
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Varied doses for servings