Family Tested & Approved
thick bacon, diced
green bell pepper, diced (red can also be substituted)
green onions, diced
flour (maybe more--enough to make a roux)
black olives, chopped (1 cup)
cooked leftover turkey, diced
white cheddar cheese, grated
pecorino romano cheese
parmesean cheese, grated
cream cheee (8 oz) cut into small chunks
spaghetti, broken into thirds
parmesean herb panko crumbs
In olive oil on medium heat cook bacon. Add onion.
Add butter, garlic and quartered mushrooms.
Add a glass of wine and chopped black olives.
Add flour and stir to make a roux.
Add chicken broth, then peas.
Add cheeses (stir frequently to keep from sticking). Keep the heat on medium to low.
Break the spaghetti into thirds and cook to al dente. The pasta will finish cooking completely in the oven.
Add drained pasta to the mixture.
Toss with large tongs to coat pasta completely. It should be somewhat soupy, if not add more broth or some cream. Adjust seasoning (salt and pepper) now.
Pour into pans. Yes, I said pans--as in plural--I said this makes a lot! This made two-10 3/4 x 9 3/8 pans.
Cover each dish with Panko crumbs and bake at 350 for 30 minutes or until the topping is brown and bubbly.
Last Updated: Fri, Dec 13, 2013