Easy 4-Cheese Pasta Recipe | Bacon & Mushroom Goodness

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gorgonzola cheese

🥗Healthier: feta cheese

💰Cheaper: blue cheese

Feta provides a similar tangy flavor at a lower cost.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is lower in fat and provides a cheesy flavor.

Fontina cheese

🥗Healthier: Gruyère cheese

💰Cheaper: Emmental cheese

Gruyère offers a similar melt and flavor profile.

Prepare 3 cups of rigatoni and 2 cups of mushrooms.

Cut bacon into 1-inch strips.

In a pot, bring water to a boil and add 1 tablespoon of salt.

Add rigatoni to boiling water and cook for about 8 minutes, until just under al dente.

In a pan, heat 1-2 tablespoons of olive oil over medium heat and add bacon strips.

Cook bacon until it has a nice color and is crispy, then remove excess fat with a paper towel.

In the same pan, add the mushrooms without salt or pepper to avoid releasing water, and sauté until done.

Drain the rigatoni and set aside.

In a braiser, add 2 tablespoons of olive oil and cover the bottom with a layer of breadcrumbs.

Layer half of the rigatoni, followed by the sautéed mushrooms and bacon, then add some cheese.

Repeat the layering with the remaining rigatoni and top with the rest of the cheese.

Sprinkle about 1 teaspoon of nutmeg on top and pour in 1.5 cups of cream.

Cover the dish and bake in the oven at 350°F (175°C) for 20 minutes.

Remove from oven and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens