Creamy Garlic, Bacon and Tomato Penne with Mozzarella
Easy weeknight dinner with this Creamy Garlic, Bacon and Tomato Penne with Mozzarella Balls.
Equipment
- large pot
- skillet
Ingredients
- 1/2 lb Penne Pasta
- 1 lb bacon
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons flour
- 1 ½ cups milk
- 2 cloves garlic minced
- 3 tablespoons basil chopped finely
- ½ cup Parmesan cheese
- 2 Roma tomatoes chopped into bite sized chunks
- 5 mozzarella balls
- 3 basil leaves chopped
Instructions
- Bring a pot of water to a boil. Add salt and your penne pasta. Cook as recommended on the packaging.
- In a pan brown your sliced bacon over medium heat till crisp. Remove and place on a paper towel-lined plate to drain.
- Remove any additional grease from your pan. Add your olive oil and butter to the pan. Once butter melts add the flour and whisk till the flour is combined evenly.
- Slowly pour in the milk whisking quickly to combine. Add the garlic, basil, Parmesan cheese and tomato and let simmer a few minutes while the pasta finishes cooking.
- Add the drained pasta to the pan and mix to coat. Lower temperature to lowest setting and add the mozzarella balls. I tore mine in half, but you can do as you like.
- Add your fresh basil and serve hot.
Notes
This pasta dish reheats beautifully! I like to reheat in the microwave. Place in a microwave safe bowl and heat for 60 seconds at power level 50%, stir and taste. If it needs more heating, heat for 30 seconds at 50% power. Stir again and taste. Repeat if needed.
Store leftovers in an airtight container in the refrigerator for up to 5 days.