Baked Pasta with Veggies
Veggies and Pasta:
4 slices of bacon, cut into strips
left over cooked shredded chicken (if you have it) - optional
1 onion, sliced
6 - 8 baby bella mushrooms, sliced
1 bell pepper, cut into strips
1/2 bag of chopped kale
4 cloves of garlic, minced
salt and pepper
1/2 bag of penne pasta
Preheat oven to 375 F.
In a dutch oven (like my fancy new Le Creuset), cook the bacon strips with a little oil on medium heat til crispy. Remove with a slotted spoon. Dump the onion, mushrooms and pepper into the pot and saute with the bacon fat for 4-5 minutes, until cooked a little bit. Add the kale, garlic and optional chicken, continue to cook. Season liberally with salt and pepper. Return the bacon to the pot and keep everything warm on low heat
While this is cooking down, cook your pasta in salted boiling water until a few minutes before al dente.
Now onto the Bechamel Sauce.
3 - 4 tbsp butter
3 - 4 tbsp Wondra flour
2 cups of non fat milk
1/2 tsp graded nutmeg
1/2 tsp powderd mustard
Salt and Pepper
1/2/ - 3/4 cup shredded cheese (I used gouda and white cheddar)
couple dashes of chipotle hot sauce
Melt the butter in a sauce pan on medium heat, add the Wondra and whisk for 2 minutes. Add the milk, nutmeg, mustard and S&P and whisk until the milk thickens (a few minutes). Add the cheese and hot sauce, let it all melt and get acquainted with one another, finally taste for seasoning.
Dump the pasta in with the veggies and add the Bechamel sauce as well. Mix to combine. Shred a little bit of cheese on top if you wish and bake in the oven for 15-20 minutes.
Let rest for a few minutes before serving. Enjoy!