Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 5

This recipe combines flavors of classic steak house side dishes: creamed spinach, sautéed mushrooms, and blue cheese dressing.

Mark Bittman
Recipe by Cooking Light March 2012

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Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Coat 2-quart glass or ceramic baking dish with 1 teaspoon oil. Set aside.

  • Bring a large saucepan of water to a boil; add salt and pasta. Cook for 6 minutes or until just barely tender. Drain pasta in a colander over a bowl; reserve 1 cup cooking liquid.

  • Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan; crumble bacon. Add mushrooms to drippings in pan; cook for 8 minutes or until browned, stirring occasionally. Add pepper, garlic, and spinach (in batches); cook 3 minutes or until spinach wilts, tossing occasionally.

  • Combine yogurt and cheese in a large bowl, stirring until almost smooth. Add pasta and mushroom mixture; toss to combine. Stir in 1/2 cup reserved cooking liquid (or more if mixture looks dry). Spoon pasta mixture into prepared dish. Combine crumbled bacon, panko, and parsley. Drizzle with remaining 3 teaspoons oil; toss to combine. Sprinkle evenly over top of pasta. Bake at 400° for 20 minutes or until golden and bubbly.

Nutrition Facts

347 calories; fat 15.4g; saturated fat 6.4g; mono fat 6.4g; poly fat 1.4g; protein 15.5g; carbohydrates 40.9g; fiber 6.6g; cholesterol 23mg; iron 3.6mg; sodium 553mg; calcium 160mg.
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