BLT Pasta Skillet
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 377 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 7.5 grams
- Cholesterol
- 37 milligrams
- Sodium
- 819 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 7 grams
- Protein
- 22 grams
- Sugar
- 5 grams
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 1 hr
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
Directions
- 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.
- 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.
- 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.
- 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.