I have been sitting here for 30 minutes trying to come up with a clever name for this dish and I’ve been failing miserably. So “Some Veggies & Bacon Pasta Bake” it is.
This meal resulted from an abundance of small leftovers that needed to be used. I had a bit of bacon leftover from making the Bacon Maple Cookies and miscellaneous portions of frozen veggies in my freezer. I realized that what I had on hand all went well with bacon, so I decided to just combine it all together into a sauce with some cottage cheese and pasta.
I knew it would be good, but I had no idea it would be so good. We all loved it so much that it’s going to become part of our rotation on a regular basis and not just a vehicle for using up leftovers.
Some Veggies & Bacon Pasta Bake
- 6 slices bacon, diced
- 1/2 onion, sliced
- 1 c. frozen spinach (or 2 1/2 c. fresh)
- 1 c. frozen green beans (or 1 c. fresh green beans, boiled for about 3 minutes)
- 1 t. Italian seasoning
- 1/2 t. black pepper
- 1 14 1/2 oz. can diced tomatoes
- 1/2 c. beef stock
- 1 16 oz. container cottage cheese
- 1 lb. fully cooked and drained pasta
- 1 c. shredded mozzarella cheese
1. In a large skillet, cook bacon until it starts to brown. Add onions and continue cooking until bacon is browned and crisped. Add in spinach and green beans. Cook an additional 5 minutes. Add diced tomatoes, beef stock, Italian seasoning and pepper. Bring to a boil and simmer 5-10 minutes.
2. Place cooked pasta in the bottom of a 13×9 casserole dish. Cover with cottage cheese. Pour sauce on top.
3. If you’re preparing this in stolen moments, refrigerate at this point. Just before baking, cover with mozzarella cheese. Bake at 350 degrees for 15-20 minutes, until cheese is melted and casserole is heated through.