Recipe for Baked Penne with Bacon and Mushrooms 
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Yield:
10
Ingredients:
Amount Ingredient
1 x salt and freshly ground black pepper 350g onions roughly chopped
225 gm dried penne (quills)
700 gm dry cured streaky bacon sliced and cut up small
25 gm butter
450 gm small chestnut mushrooms sliced
450 gm frozen wholeleaf spinach thawed and really well drained
sauce:
3/5 lt milk
1 x few black peppercorns
1 x few bay leaves
100 gm butter
75 gm plain flour
1 tsp djon mustard
2 tbl lemon juice
final topping
150 ml pounng double cream
40 gm parmesan grated
Instructions:
Instructions: First infuse the milk for the sauce.

Put the milk peppercorns and bay leaves into a pan.

Bring to just below boiling point on the simmering plate cover and transfer to the simmering oven for about 1 hour if time allows.

Just under half fill a large pan with water add 1 tablespoon salt bring to the boil on the boiling plate and add the onion and pasta.

Bring back to the boil stirring.

Simmer for about 10 minutes until al dente.

Rinse in a colander with lots of cold water.

Spread the bacon out in the roasting tin and cook in the roasting oven tossing from rime to time until crisp.

Drain off any fat during cooking and keep.

Melt half the butter in a large pan on the boiling plate add any bacon fat and stirfry the mushrooms quickly.

Season and add to the bacon.

Next make the sauce.

Melt the butter on the boiling plate add the flour and cook for a few minutes. Strain off the infused milk and gradually add to the roux.

Allow to thicken to a thin sauce stirring continuously.

Add the mustard and lemon juice and season.

Cool then stir in the onion pasta bacon and mushrooms.

Pour into an ovenproof oblong dish about 380 x 300mm.

Melt the remaining butter on the simmering plate and toss the spinach in this.

Season well.

Put 10 piles of spinach into the dish push down into the pasta and level a bit.

Just before cooking season the cream pour over the dish and sprinkle with the cheeses.

Place the dish on the grid shelf near to the top of the roasting oven and cook for about 30 minutes until hot right through with a crispy top.

When serving try to give each person a portion of spinach with the pasta.

Serve with a green or tomato salad.

Garlic bread or warm rolls can be served too if people are hungry.

This is one of the most popular lunch dishes we serve of aga workshops. For everyday omit the cream and top with just 225g grated well flavoured cheddar. Prepare the topping just before baking. If you have difficulty in getting chestnut mushrooms use small ordinary mushrooms.

Serves 10

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