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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 217.2
  • Total Fat: 10.9 g
  • Cholesterol: 45.0 mg
  • Sodium: 311.4 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 13.0 g

View full nutritional breakdown of Cheesy Bacon Mac & Cheese calories by ingredient
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Cheesy Bacon Mac & Cheese

Submitted by: FAELFE

Introduction

Thanks to Danica's Daily for this delish Mac & Cheese recipe. Just cut out the bacon or use bacon bits for a meat free dish! You can also throw in some other veggies if you like. Possibilities are endless! Thanks to Danica's Daily for this delish Mac & Cheese recipe. Just cut out the bacon or use bacon bits for a meat free dish! You can also throw in some other veggies if you like. Possibilities are endless!
Number of Servings: 16

Ingredients

    10 oz dry elbow macaroni
    1 cup light ricotta cheese
    5 ounces cheddar cheese
    5-1/2 ounces part-skim mozzarella cheese
    1-1/2 ounces shredded parmesan
    4 cups chopped fresh spinach
    2 zucchinis, grated
    1 tbsp garlic
    1 egg
    1 big old can of Italian spiced diced tomatoes
    4 pieces bacon, cooked and crumbled

Directions

Preheat oven to 400F/200C and grease a 9x13 pan. Set aside.

Cook macaroni and drain; set aside. Cook bacon and crumble; set aside.

Put aside a small handful of both the parmesan and mozzarella cheeses aside to top the dish. Then mix all the cheese together with the egg, some pepper, and the garlic in a small bowl. Add the grated zucchin and chopped spinach, then the macaroni and bacon. Mix thoroughly.

Put a layer of the canned tomatoes at the bottom of the pan, then half the macaroni/cheese/bacon mixture. Then another layer of tomatoes and the other half of the cheese mixture. Top with the remaining portion of the can and the kept back cheese.

Place in oven and bake for about 25 minutes. Remove and allow to sit for 5 minutes, then cut into 16 pieces and serve.

Number of Servings: 16

Recipe submitted by SparkPeople user FAELFE.





TAGS:  Beef/Pork |

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Member Ratings For This Recipe

  • I LOVE this! :) What a fantastic way to get veggies into one of my already favorite dishes. Wonderful. - 5/10/11

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  • I made it with all wheat pasta and used 1 zucchini instead of 2. It tasted like lasagna with the ricotta cheese, which I liked. I didn't like the canned tomatoes. They added too much water to the dish. If I make it again, I'll skip the tomatoes. Pretty good recipe with some minor changes. - 3/17/10

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  • Yeah!!! i am so glad you liked the recipe - I LOVE the addition of the diced tomatoes over the pasta sauce.

    Danica
    www.danicasdaily.com - 3/9/10

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  • i love how you add loads of recipes....this one looks yum! - 3/8/10

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