Four Cheese Mushroom and Bacon Baked Pasta

  • Yield : 6
  • Cook Time : 15m
  • Ready In : 5m
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  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • One 28-ounce can plum tomatoes, crushed by hand
  • One 15-ounce can plum tomatoes, crushed by hand
  • 1 cup fresh ricotta
  • 1 pound dried farfalle
  • 8 ounces bacon, finely chopped
  • 1 pound cremini mushrooms, thinly sliced
  • 1 1/2 cups shredded Asiago cheese
  • 1 cup grated pecorino
  • 1 1/2 cups shredded mozzarella


Step 1

Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.

Step 2

Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thick, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.

Step 3

While the sauce simmers, put the bacon in a large skillet and cook over medium heat, stirring often, until crispy, about 10 minutes. Transfer to a large bowl with a slotted spoon. Discard all but about 2 tablespoons of the bacon drippings from the skillet then add the mushrooms and cook, stirring, until golden brown, about 8 minutes. Add the mushrooms to the bowl with the bacon.

Step 4

Cook the farfalle in the boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.

Step 5

Add the tomato sauce, the Asiago and half of the pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

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