Mostaccioli Pasta with Blue Cheese and Bacon

Mostaccioli-pasta-with-blue-cheese-and-bacon

Since this super tasty pasta dish has bacon in it, it’s okay to eat it for breakfast.

This is a rule that I made up for myself as I warmed up some leftovers of this yummy pasta and had them for breakfast.  And it was so good too.

Since this pasta dish is ultra delish it doesn’t matter what time of day you have it.

But you may want to hold off until at least lunch or all day you’ll be saying to yourself, did I really eat pasta for breakfast?

This dish is especially good when the blue cheese is warm but not all the way melted.  It also goes great with a salad or piece of garlic bread. Or even both.

I love to keep pasta on hand in the pantry because there are so many things to make with it.

But I’m pasta challenged when it comes to using up an entire package of one type of pasta.

It never fails, there always seems to be just a little left in a package that I don’t use because it’s not enough for a meal.

And then I’m left with a bunch of small portions of random pasta.  Does this ever happen to you?

So when my random pasta collection starts to get out of control, I throw them all into a pot of boiling water and make a random pasta meal.

The different sizes and shapes of pasta actually make a fun meal when topped with marinara sauce or made into a casserole.

So enough about pasta already.

Let’s check out the ingredients.

Mostaccioli-pasta-with-blue-cheese-and-bacon

Mostaccioli pasta (or penne pasta), crumbled blue cheese, real bacon bits or crumbled bacon, butter, olive oil, garlic powder, fresh Italian parsley, green onions, salt and pepper.

Here’s how to make it:

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Chop the parsley, and

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the green onion.  Set aside.

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In a medium size pan, boil water….

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…and add the pasta.  Cook the pasta until al-dente.

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Drain the pasta.

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Once all of the water is drained, put the pasta back into the pan.

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Add the butter,

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bacon,

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garlic powder,

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salt and pepper, and

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olive oil.

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Heat the pan on low heat just long enough to melt the butter (about 4 minutes).  Stir all ingredients together as the butter is melting.

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While the pasta is warm add the blue cheese, and

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the parsley.

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Stir all ingredients together.

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Garnish with the green onions and additional blue cheese.  Serve while warm and…

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…Enjoy!

Here are some more recipes with blue cheese
Spicy and sweet shrimp salad
Three cheese and orange zest sandwich
Grilled blue cheese and bacon basil turkey burgers

Print

Mostaccioli Pasta with Blue Cheese and Bacon

Yield: Serves 2

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

1 cup uncooked Mostaccioli pasta (or penne pasta)
2 tablespoons butter
1 tablespoon real bacon bits or crumbled bacon (heaping)
¼ teaspoon garlic powder (heaping)
5 dashes salt (or salt to taste)
¼ teaspoon ground black pepper
1 tablespoon olive oil
¼ cup crumbled blue cheese (for the pasta dish)
2 tablespoons chopped fresh Italian parsley
¼ cup chopped green onion (for garnish)
2 tablespoons crumbled blue cheese (for garnish)

Directions:

Cook the pasta until al dente. Drain the pasta. Once all of the water is drained, put the pasta back into the pan. Add the butter, bacon, garlic powder, salt, pepper, and olive oil. Heat the pan on low heat just long enough to melt the butter (about 4 minutes). Stir all ingredients together as the butter is melting. While the pasta is warm add the blue cheese, and the parsley. Garnish with the green onions and additional blue cheese. Serve while warm.

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2 Responses to “Mostaccioli Pasta with Blue Cheese and Bacon”

  1. #
    1
    Kellie — October 27, 2013 at 7:58 pm

    Can you suggest a substitution for the Blue Cheese? I just really really don’t like it. I did a search and one I came across was Mexican Queso Fresco…what do you think?

    Reply

    • Nancy — October 27th, 2013 @ 10:12 pm

      Hi Kellie, I think the Queso Fresco cheese may taste more on the mild side. A cheese that tastes more on the strong side may be a good substitute. And a texture that’s on the soft side seems to work well along with the pasta. I think a Brie or Camenbert cheese would taste great with this dish. Do you like these? Or one of the flavored Alouette cheeses that come in a small container that are used to spread on crackers. Is this something you like? Now I think I’ll have to give some of these cheeses a try next time I make this!

      Reply

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