I came up with the idea for this pasta while taking part in Appetizer Week. I had made Mini Cheeseburger Bites and had all these little pieces of provolone cheese left, and also had some leftover cooked crumbled bacon sitting on a plate from making another appetizer. I had made spaghetti for dinner, and decided to try mixing in some of the cheese and bacon into mine. I thought it was really good! Even though it was really good with spaghetti, I thought it would be great with penne pasta, and since it uses jarred pasta sauce, it's really easy to make. It's not a healthy dinner, by any means, but I'm one that an "all things in moderation" kind of person, so I would just make up for it with something healthier the next day :).
This cheesy, bacon filled pasta only requires cooking and crumbling the bacon before combining in a dish to bake, so easy to prepare! It's cheesy goodness will become a favorite weeknight dinner in your house, just like I'm sure it's going to be a regular around here from now on. Want to see all that cheesy, bacon-y (what, it's a word) up close?
I know, I've been back on a bacon kick again recently. I just can't help myself! Do you love it as much as I do?
Bacon Provolone Penne Pasta Bake
Ingredients
- 12 ounces UNCOOKED penne pasta
- 3 cups marinara sauce I used Ragú® Old World Style® Traditional Sauce
- 1 cup water
- 1 pound bacon
- 14 slices provolone cheese
- cooking spray
Instructions
- Preheat oven to 375 degrees F.
- Cook bacon in a large pan over medium-high heat until crispy enough to crumble. Drain on paper towels, blotting off excess grease. When cool enough to handle, crumble into ½ inch or smaller pieces.
- Spray a 9 x 13 baking dish with cooking spray.Mix the sauce with a cup of water, and pour one cup on the bottom of the prepared baking pan. Pour half of the uncooked pasta over the sauce in an even layer. Layer 6 slices of provolone on top of the pasta and sprinkle with half of the crumbled bacon. Top with remaining pasta, sauce, and bacon, put the remaining cheese on the side.
- Bake in the preheat oven for about 40 minutes, or until the pasta is soft. Stir well, top with remaining cheese, and return to the oven for about 5 minutes, or until cheese is melted. Serve with a salad and garlic bread, if desired.
Nutrition
Jan Reynolds says
I am cooking it tonight. The only part of the recipe I wasn't sure about, was when to put in the second part of the penne. I started to pour the remaining sauce over the bacon and cheese as the recipe states and stopped realizing that some sauce was needed on top of the second 6 oz of penne. I then put in the penne and two slices of provolone, since you stated we needed 14 slices and we save 6 for later, then topped with bacon. It is in the oven now cooking. Was a little confused.
Bernadette says
Hi Jan, I'm sorry it took me a little bit to get back to you. I haven't made this recipe again in a long time, but from my written instructions I did it in two layers. "Mix the sauce with a cup of water, and pour one cup on the bottom of the prepared baking pan. Pour half of the uncooked pasta over the sauce in an even layer. Layer 6 slices of provolone on top of the pasta and sprinkle with half of the crumbled bacon. Top with remaining pasta, sauce, and bacon, put the remaining cheese on the side.
Bake in the preheat oven for about 40 minutes, or until the pasta is soft. Stir well, top with remaining cheese, and return to the oven for about 5 minutes, or until cheese is melted." I honestly don't know why I said 14 slices of provolone, I think it was supposed to be 12. I will remake this recipe soon and update it if needed.
Paris says
Getting ready to make the Bacon Penne Pasta I have a question do you cook pasta or add pasta in uncooked??
Cindy @ Hun... What's for Dinner? says
Looks great. Thanks for sharing at Simple Supper Tuesday.
Bernadette says
Thanks Cindy!
Becca from It's Yummi! says
This looks OBSCENELY delicious, Crazy girl! <3 <3
Bernadette says
I LOVE being obscene!! LOL, thanks Becca!!
Mimi says
Now this is comfort food!
Bernadette says
Glad you like it Mimi!