BLT in a frying pan
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 377, total fat 16 G., saturated fats 7.5 G., proteins 22 G., carbohydrates 38 G., fiber 7 G., cholesterol 37 mg, sodium 819 mg, sugar 5 G.
Calories 377, total fat 16 G., saturated fats 7.5 G., proteins 22 G., carbohydrates 38 G., fiber 7 G., cholesterol 37 mg, sodium 819 mg, sugar 5 G.
BLT is a classic combination of bacon, lettuce, and tomato, perfect not only for salads and sandwiches but also for making delicious pasta. This dish is cooked in one pan, first on the stovetop, and then finished in the oven. Stir separately cooked pasta and mozzarella into a tomato sauce with a green salad, top with a mixture of ricotta and Parmesan, and sprinkle with fried bacon. This dish uses low-fat cheeses and whole-grain pasta, which imparts a rich flavor, fiber, and protein. Bake it in the oven to coat the pasta with delicious gooey cheese and crispy bacon bits, and enjoy its delicious flavor without the extra calories.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g whole grain fusilli pasta (spirals)
- 3 strips of bacon
- 3 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes
- 4-5 whole basil leaves + extra for serving (optional)
- 1/2 small bunch escarole, torn into bite-size pieces (about 4 cups)
- 0.5 cups semi-skimmed ricotta
- 1/4 tbsp. grated parmesan
- 220g semi-skimmed mozzarella, cut into 1cm cubes.
- Salt
- 1 can of 800g canned peeled tomatoes in their own juice, hand-mashed, with juices
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Recipes with similar ingredients: fusilli spiral pasta, pureed tomatoes, ricotta cheese, Parmesan cheese, mozzarella cheese, escarole salad, basil, red pepper flakes, bacon
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, setting aside 1/2 cup of the cooking water.
- Meanwhile, place the bacon in a large oven-safe skillet and cook on the stovetop over medium heat until browned and lightly crisp, 4-5 minutes per side. Remove the skillet from the heat, transfer the bacon to a paper towel-lined plate, and discard the rendered fat, reserving only 1 tablespoon. Break the bacon into small pieces.
- Return the pan to medium heat, add the garlic, and cook, stirring frequently, until softened, about 1 minute. Add the tomatoes and their juices, pasta water, red pepper flakes, basil, escarole, and 1/2 teaspoon salt. Bring to a simmer and simmer until the sauce thickens and the escarole wilts, 15 to 20 minutes.
- Mix the ricotta and Parmesan cheese. Add the cooked pasta and mozzarella to the sauce and mix thoroughly. Spoon the ricotta and Parmesan mixture on top. Sprinkle with bacon bits and bake until the cheese is melted and bubbly, 15-20 minutes. Let rest for a few minutes before serving. Sprinkle with additional basil, if using.
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