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Penne with Spinach, Arugula and Bacon

  • 1/6
    Penne with Spinach, Arugula and Bacon
  • 2/6
    Ingredients: Arugula, spinach, onion, penne, cheese, heavy cream, bacon and eggs
  • 3/6
    Whisk the eggs in a small bowl, and add the heavy cream, salt, pepper and nutmeg. Stir in 1 cup of the cheese.
  • 4/6
    Sauté the onion and bacon if using, stirring occasionally, until the onion is soft and translucent and the bacon crisp—about 8 minutes.
  • 5/6
    Mix the egg mixture with the pasta, and place in the casserole dish.
  • 6/6
    Sprinkle the rest of the cheese on top, and bake in the oven for 40 minutes, until brown on top.

Text, photos and food cooked by Michal Martinek

Apr 2, 2015

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Penne with Spinach, Arugula and Bacon

You can’t really go wrong with the rich combination of eggs, bacon, cheese, heavy cream and pasta. Add fresh spinach and arugula to this mix, and bake it all together. You’ll end up with a flavorful and very satisfying casserole to please a crowd.

Using a smaller 8x8x3-inch dish allows you to serve nice, tall portions—almost like a cake slice. Skip the bacon for a vegetarian version. Using only spinach or arugula works fine; just double the amount of each. 

O

  1. Serves 4–6
  2. 8 ounces fresh spinach
  3. 8 ounces fresh arugula
  4. 1 pound penne
  5. 2 tablespoons olive oil
  6. 1 small onion, peeled and diced
  7. 3 slices bacon, cut into small pieces (optional)
  8. 2 eggs
  9. 1½ cups heavy cream
  10. 1 teaspoon salt
  11. ¼ teaspoon black pepper, freshly ground
  12. ¼ teaspoon nutmeg
  13. 1¼ cups cheddar, freshly grated, divided

1

Preheat the oven to 350 degrees. Butter an 8x8-inch casserole dish. Bring a large pot of salted water to a boil. Blanch the spinach and arugula in the water for 1 minute, then take it out and let cool slightly. Cook the penne in the same water until al dente. Set aside.

2

Heat the olive oil in a large pan. Sauté the onion and bacon if using, stirring occasionally, until the onion is soft and translucent and the bacon crisp—about 8 minutes. Chop the blanched spinach and arugula, and add it to the pan. Cook for 1 minute. Add the penne and combine.

3

Whisk the eggs in a small bowl, and add the heavy cream, salt, pepper and nutmeg. Stir in 1 cup of the cheese. Mix the egg mixture with the pasta, and place in the casserole dish. Sprinkle the rest of the cheese on top, and bake in the oven for 40 minutes, until brown on top.

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