Baked Bowtie Pasta with Broccoli, Mushrooms, and Bacon (1 Hr, 5 Mins)

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This recipe features tender bow tie pasta, fresh broccoli, earthy mushrooms, melted cheese, and crispy bacon, all baked to perfection.

It’s an ideal meal for those who love a hearty, oven-baked pasta dish that’s both flavorful and satisfying.

Easy to make and even easier to enjoy, this dish is an instant crowd-pleaser that’s sure to become a family favorite.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1 lb bow tie pasta (farfalle)
  • 2 cups broccoli florets
  • 1 cup mushrooms, sliced
  • 8 slices bacon, cooked and crumbled
  • 2 cups shredded cheese (such as cheddar or mozzarella)
  • 2 cups milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • Optional: garlic powder, onion powder

Instructions

  1. Cook Pasta and Broccoli (15 minutes): Preheat the oven to 375°F (190°C). Cook the bow tie pasta in a large pot of boiling salted water according to package instructions until al dente. Add the broccoli florets to the pot in the last 3 minutes of cooking. Drain and set aside.
  2. Prepare Cheese Sauce (10 minutes): In a saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for a minute. Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens slightly. Add the shredded cheese, stirring until melted. Season with salt, pepper, and optional garlic and onion powder.
  3. Cook Mushrooms (5 minutes): In a skillet, sauté the mushrooms until they’re cooked and their moisture has evaporated.
  4. Combine Ingredients (5 minutes): In a large mixing bowl, combine the cooked pasta, broccoli, sautéed mushrooms, and crumbled bacon. Pour the cheese sauce over the mixture and stir to combine.
  5. Bake (20-25 minutes): Transfer the mixture to a greased baking dish. Bake in the preheated oven for 20-25 minutes, or until the dish is heated through and the cheese is bubbly.
  6. Serve (5 minutes): Let the baked pasta cool slightly before serving.

Notes

This dish is perfect for a cozy family meal. The key is to not overcook the pasta since it will continue to cook in the oven.

For those who like a crispy topping, consider sprinkling bread crumbs over the dish before baking. This baked pasta is versatile, so feel free to add other vegetables or adjust the cheese to your preference.

Serve this dish with a homemade bread if you’re feeling ambitious and your favorite veggies like olive oil tomatoes or steamed greens.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 25g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 60mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Garlicky Sauteed Kale

Start by washing and trimming a bunch of kale, then chop it roughly. Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Throw in a few minced garlic cloves and let them sizzle until they're just starting to turn golden – that's when all the garlicky goodness comes out! Now, pile in your kale. It might look like a lot at first, but it’ll wilt down. Give everything a good stir, so the garlic and kale get acquainted. Add a splash of water, cover, and let it cook for a few minutes. Remove the lid, stir again, and continue to cook until the kale is tender. Finish off with a squeeze of lemon juice for a hint of brightness and season with salt and pepper.

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

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