INGREDIENTS
Extra-virgin olive oil, for the baking dish
2 3/4 tsp. kosher salt, divided
1 lb. short pasta, such as ziti or penne
2 slices bacon
1/4 c. dried bread crumbs
1 tbsp. fresh thyme leaves
1 c. heavy cream
1 1/2 c. grated aged cheddar or gouda
1/2 c. freshly grated Parmesan, plus more for topping
1/2 tsp. Freshly ground black pepper
4 c. baby spinach leaves
1 beefsteak tomato
DIRECTIONS
- Preheat oven to 400° with the oven rack in the middle. Coat a large baking dish with oil. Fill a large pot with water 2 inches from the top, then place over high heat and let come to a boil. Add 2 teaspoons salt. Cook pasta for 3 minutes less than the directions call for (you want it very al dente). Drain in a colander and run under cold water to stop the cooking.
- Meanwhile, freeze bacon for 10 minutes (this will make it easier to chop). Thinly slice the bacon crosswise, then chop it into very small pieces. In a small bowl, combine bacon, bread crumbs and thyme.
- Return pasta to pot and stir in cream, cheddar, Parmesan, pepper and the remaining 3/4 teaspoon salt. Fold in spinach.
- Pour pasta into the prepared dish. Using a serrated knife, thinly slice the tomato and layer slices over the pasta. Sprinkle with the bacon bread crumbs and more Parmesan. Bake for 18 to 20 minutes, until the bread crumbs are golden brown and crispy.
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