Cheesy Bacon Mac & Cheese
- Number of Servings: 16
Ingredients
10 oz dry elbow macaroni1 cup light ricotta cheese5 ounces cheddar cheese5-1/2 ounces part-skim mozzarella cheese1-1/2 ounces shredded parmesan4 cups chopped fresh spinach2 zucchinis, grated1 tbsp garlic1 egg1 big old can of Italian spiced diced tomatoes4 pieces bacon, cooked and crumbled
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.
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.
Nutritional Info 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
Member Reviews
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VMAGDICS
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