BLT is a classic combination of bacon, lettuce and tomato, which ideal not only for salads and sandwiches, but also for cooking delicious pasta. The dish is cooked in one pan first on the stove, and then brought to readiness in the oven. AT Tomato sauce with green salad, mix the boiled pasta separately and mozzarella, top with a mixture of ricotta and parmesan and sprinkle with fried bacon. Cheese with low fat and whole grain pasta that saturates the dish with its deep taste, fiber and protein. Bake in the oven so that the pasta is covered with a delicious viscous cheese with crispy slices of bacon and enjoy its taste without extra calories. Nutritional Information per serving: (6 total) Calories 377 total fats one 6 g., saturated fats g., proteins 22 g., carbohydrates 38 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 1hour. 15 minutes. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr Fusilli whole grain pasta (spiral)
- 3 strips of bacon
- 3 cloves of garlic, finely chopped
- 1/4 tsp red pepper flakes
- 4-5 whole basil leaves + additionally for serving (each wish)
- Half a small bunch of escariol torn to pieces by 1 bite (about 4 tbsp.)
- 0.5 tbsp. low fat ricotta
- 1/4 Art. grated parmesan
- 220 gr half-fat mozzarella, diced 1 cm.
- Salt
- 1 can 800 gr. canned peeled tomatoes in own juice, rubbed by hands, with juices
Recipes with similar ingredients: spiral fusilli pasta, tomatoes mashed, ricotta cheese, parmesan cheese, mozzarella cheese, salad escariol, basil, red pepper flakes, bacon
Recipe preparation:
- Preheat the oven to 200 ° C.
- In a large pan, bring salted water to a boil. Boil the paste according to the recommendation on the packaging. Drain water, low tide separately 0.5 tbsp.
- Meanwhile, put the bacon in a large frying pan suitable for oven and fry on a stove over medium heat until it is browned and will not become slightly crispy, 4-5 minutes on each side. Remove the pan from the heat, transfer the bacon to a plate covered with with a paper towel and pour the melted fat from the pan, leaving only 1 tbsp. l Break the bacon into small pieces.
- Return the pan to medium heat, add the garlic and fry, stirring often, until soft, about 1 minute. Add tomatoes and their juices, pasta water, red pepper flakes, basil, Escarol and 0.5 tsp salt. Bring to a boil and simmer until the sauce will not thicken and eskarol will not fade, 15-20 minutes.
- Mix ricotta and parmesan. Add boiled pasta and mozzarella in the sauce and mix thoroughly. Spoon on top a mixture of ricotta and parmesan. Sprinkle with bacon and bake, until the cheese melts and begins to bubble, 15-20 minutes. Give rest a few minutes before serving. Sprinkle extra basil if you use it.
