Mostaccioli Pasta with Blue Cheese and Bacon
This mostaccioli pasta with blue cheese and bacon is quick to make and can be served as a side dish or light main dish.
A quick and easy pasta dish that’s ready in 25 minutes.
This mostaccioli pasta tastes wonderful in combination with the blue cheese and bacon.
And since the pasta is tubular-shaped, melted butter and blue cheese makes its way into the middle of some of the pasta which tastes amazing with each bite.
This recipe is especially good when the blue cheese is warm but not all the way melted and makes a delicious main or a side dish for any day of the week.
It may be on the light side for a main dish, so for a heartier meal, add a salad and, or garlic bread….and dinner is served.
Here are more recipes with blue cheese you may like “Grilled Corn with Basil and Gorgonzola Blue Cheese“, “Tomato and Onion Salad with Blue Cheese” and “Sliced Ham, Apple and Blue Cheese Wrap“.
Let’s check out the ingredients.
Mostaccioli pasta (or penne pasta), crumbled blue cheese, real bacon bits or crumbled bacon, butter, olive oil, granulated garlic, fresh Italian parsley, green onions, salt and pepper
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Chop the parsley, and…
…the green onion. Set aside.
For the Pasta:
In a medium size pot add water and bring it to a boil.
To the boiling water, add salt.
Add the pasta and cook until it’s al dente (according to package instructions).
Turn off the heat and drain the pasta.
TIP – Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed.
The starch on pasta helps to hold and absorb the butter and other ingredients in this dish so it’s important to keep the starch on the pasta.
For the Pasta Dish:
Once all of the water is drained out, put the pasta back into the pan.
Add the butter,
bacon,
granulated garlic,
salt and 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.
Stir all ingredients together and serve while warm.
Garnish with chopped green onions and additional blue cheese.
Then dig in.
Thank you so much for stopping by CCC!
More Pasta Recipes You May Like:
Smoked Sausage and Vegetable One-Skillet Meal
Browned Butter and Lemon Pasta with Bacon
Chicken, Pasta and Broccoli with Cheese Sauce
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Mostaccioli Pasta with Blue Cheese and Bacon
Ingredients
For the Pasta:
- 1 cup uncooked (dry) Mostaccioli pasta or penne pasta
- 3 dashes salt
- Water for boiling pasta
For the Pasta Dish:
- 2 tablespoons butter
- Cooked Mostaccioli Pasta
- 1 tablespoon (heaping) real bacon bits or crumbled bacon
- 1/4 teaspoon (heaping) granulated garlic
- 5 dashes salt or salt to taste
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1/4 cup crumbled blue cheese for the pasta dish
- 2 tablespoons chopped fresh Italian parsley
- 1/4 cup chopped green onion for garnish
- 2 tablespoons crumbled blue cheese for garnish
Instructions
For the Pasta:
- In a medium size pot add water and bring it to a boil. To the boiling water, add salt.Add the pasta and cook until it's al dente (according to package instructions). Turn off the heat and drain the pasta.
- Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the butter and other ingredients in this dish so it’s important to keep the starch on the pasta.
For the Pasta Dish:
- Once all of the water is drained, put the pasta back into the pan. To the pan, add butter, bacon, granulated garlic, 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. Serve while warm.
- Garnish with the green onions and additional blue cheese.
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?
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!