BLT Pasta Skillet

2019-07-09
  • Yield : 6 servings
  • Prep Time : 10m
  • Ready In : 15m
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Nutritional Info

This information is per serving.

  • Calories

    377 calorie
  • Fat

    16 grams
  • Saturated Fat

    7.5 grams
  • Cholesterol

    37 milligrams
  • Sodium

    819 milligrams
  • Carbohydrate

    38 grams
  • Fiber

    7 grams
  • Protein

    22 grams
  • Sugar

    5 grams

Ingredients

  • Kosher salt
  • 8 ounces whole wheat fusilli pasta
  • 3 strips bacon
  • 3 cloves garlic, thinly sliced
  • One 28-ounce can whole peeled tomatoes, crushed by hand, with juices
  • 1/4 teaspoon crushed red pepper
  • 4 to 5 whole fresh basil leaves, plus more for garnish, optional
  • 1/2 small head escarole, torn into bite-size pieces (about 4 cups)
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup freshly grated Parmesan
  • 8 ounces part-skim mozzarella, cut into 1/2-inch cubes

Method

Step 1

Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and reserve 1/2 cup of the pasta water. 

Step 2

Meanwhile, lay the bacon in a large ovenproof skillet and cook over medium heat until brown and slightly crispy, 4 to 5 minutes per side. Remove the skillet from the heat, transfer the bacon to a paper-towel-lined plate and pour off all but 1 tablespoon of the drippings. Break up the bacon into bite-size pieces. 

Step 3

Return the skillet to medium heat, add the garlic and cook, stirring frequently, until soft, about 1 minute. Add the tomatoes and juices, reserved pasta water, crushed red pepper, basil, escarole and 1/2 teaspoon salt. Bring to a simmer and cook until the sauce thickens and the escarole wilts, 15 to 20 minutes. 

Step 4

Mix together the ricotta and Parmesan. Add the cooked pasta and mozzarella to the sauce and stir to thoroughly coat. Drop spoonfuls of the ricotta-Parmesan mixture on top. Sprinkle with the bacon pieces and bake until bubbly and the cheese melts, 15 to 20 minutes. Let rest for a few minutes before serving. Garnish with additional basil if using.

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