4 Cheese Pasta Sauce with Bacon, Onions, Mushrooms & Spinach
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of 4 Cheese Pasta Sauce with Bacon, Onions, Mushrooms & Spinach calories by ingredient
Introduction
Wonderfully rich in taste this four cheese sauce made with cream cheese, parmesan cheese, romano cheese, mozerella cheese, bacon, onions, mushrooms, spinach, garlic, thyme and basil. Impressive your guests with this full flavored cheese sauce! Wonderfully rich in taste this four cheese sauce made with cream cheese, parmesan cheese, romano cheese, mozerella cheese, bacon, onions, mushrooms, spinach, garlic, thyme and basil. Impressive your guests with this full flavored cheese sauce!Number of Servings: 4
Ingredients
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8 slices Hormel Black Label bacon
2 tbsp Extra Virgin Olive Oil
1 cup White Onions, diced
8 Baby Portabella Mushrooms, diced
4 cloves Garlic minced or grated
4 cups Baby spinach
1/2 tsp salt
1/2 tsp ground black pepper
2 tsp fresh thyme or 1 tsp dried thyme
1/4 cup chicken broth
Cheese sauce:
1 cup Half and Half ultra pasturized
1 1/2 cup Fat Free Half & Half
4 oz Cream Cheese Fat Free
1/2 cup Parmesan Cheese, grated
1/3 cup Romano Cheese, grated
1/4 cup Part-Skim Mozerella Cheese, grated
1 tsp nutmeg, grated (or ground)
12 leaves fresh Basil or 1 tbsp dried basil
Directions
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.
Member Ratings For This Recipe
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4CHERYL
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JODISRUE
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OPIUMDOLL
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GRANNYTO3
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CD5441761