4 Cheese Pasta Sauce with Bacon, Onions, Mushrooms & Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 slices Hormel Black Label bacon 2 tbsp Extra Virgin Olive Oil1 cup White Onions, diced 8 Baby Portabella Mushrooms, diced4 cloves Garlic minced or grated 4 cups Baby spinach1/2 tsp salt1/2 tsp ground black pepper2 tsp fresh thyme or 1 tsp dried thyme1/4 cup chicken brothCheese sauce:1 cup Half and Half ultra pasturized 1 1/2 cup Fat Free Half & Half4 oz Cream Cheese Fat Free 1/2 cup Parmesan Cheese, grated1/3 cup Romano Cheese, grated1/4 cup Part-Skim Mozerella Cheese, grated1 tsp nutmeg, grated (or ground)12 leaves fresh Basil or 1 tbsp dried basil
Makes 4 servings
Serving size approximately 3/4 cup sauce
Preheat oven to 425 degrees. Place 8 slices of bacon on rack in large pan and place in oven for 20 minutes, until crispy.
Prep onion, mushrooms, thyme, basil and garlic. In large skillet, heat extra virgin olive oil to medium heat and add onions. Cook for about 2 minutes and add mushrooms, thyme, salt, pepper and garlic. Cook for an additional 2 to 3 minutes until mushrooms are cooked. Add chicken broth to mixture and then place the baby spinach on top and allow them to steam, stirring ocassionally until spinach has totally wilted down.
In a separate sauce pan, heat half & half on medium heat. Once the cream is warmed, add the cream cheese by pinching off small pieces. Use a whisk to help break down the clumps of cream cheese. Once the sauce is smooth add the parmesan, romano and mozerella cheese and continue to whisk until totally smooth. Add nutmeg.
Combine sauce with spinach mixture and add fresh basil and crumble bacon into the mixture. Immediately serve over pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user LADYSUNBEAM.
Serving size approximately 3/4 cup sauce
Preheat oven to 425 degrees. Place 8 slices of bacon on rack in large pan and place in oven for 20 minutes, until crispy.
Prep onion, mushrooms, thyme, basil and garlic. In large skillet, heat extra virgin olive oil to medium heat and add onions. Cook for about 2 minutes and add mushrooms, thyme, salt, pepper and garlic. Cook for an additional 2 to 3 minutes until mushrooms are cooked. Add chicken broth to mixture and then place the baby spinach on top and allow them to steam, stirring ocassionally until spinach has totally wilted down.
In a separate sauce pan, heat half & half on medium heat. Once the cream is warmed, add the cream cheese by pinching off small pieces. Use a whisk to help break down the clumps of cream cheese. Once the sauce is smooth add the parmesan, romano and mozerella cheese and continue to whisk until totally smooth. Add nutmeg.
Combine sauce with spinach mixture and add fresh basil and crumble bacon into the mixture. Immediately serve over pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user LADYSUNBEAM.
Nutritional Info Amount Per Serving
- Calories: 449.5
- Total Fat: 26.9 g
- Cholesterol: 71.5 mg
- Sodium: 1,080.4 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 1.6 g
- Protein: 24.6 g
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