Monday, January 20, 2014

Bacon Spaghetti - Lynn's Kitchen Adventures

This is an all time favorite in our is a 2nd helping kind of dish. It usually doesn't leave much for left overs. As i show in the recipe I leave out 1 can of tomatoes just because I have a kid who is acid sensitive (and well so am I). I also do not bake it it smells so good we just can't wait that long. After cooking the peppers & onions i remove them from the pan and heat the can of tomatoes then add the pepper & onion mix back in then toss with hot pasta then add the bacon and cheese then toss again. Hope you enjoy as much as our family does.

Bacon Spaghetti

  • 8 ounce spaghetti noodles
  • 1 lb bacon, cut into pieces
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 -14 ounce cans diced tomatoes (I use 1 can)
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon salt (I omit as the bacon we use is quite salty!)
  • 1/8 teaspoon pepper
  • 1 cup grated Parmesan cheese ( I use the real stuff, not the stuff from the green can.)
  1. Preheat oven to 350 degrees.
  2. Bring a pot of water to a boil. Cook pasta in water until tender, about 10-12 minutes. Drain the pasta and set aside.
  3. While pasta is cooking, fry the bacon until browned and cooked completely.
  4. Drain bacon, reserving a few tablespoons of grease.
  5. Cook onion and pepper in reserved bacon grease until tender and lightly browned.
  6. In a large bowl combine bacon, cooked onion and pepper mixture, tomatoes, and spices. Add cooked spaghetti noodles and mix together well.
  7. Spread into a greased 9×13 pan or other similar casserole dish.
  8. Sprinkle with Parmesan cheese.
  9. Bake for 40-45 minutes or until heated.

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