Bacon Cheeseburger Pasta Recipe
My children really enjoy this effortless entree I concocted to duplicate the flavor of my favorite hamburger.
My children really enjoy this effortless entree I concocted to duplicate the flavor of my favorite hamburger.
- Carbohydrate 31.03138798526 g
- Cholesterol 118.501006626 mg
- Fat 18.3137919376 g
- Fiber 0 g
- Protein 27.49336752097 g
- Saturated Fat 6.837904977586 g
- Serving Size 1 1 -6 serving (200g)
- Sodium 90.7694930630017 mg
- Sugar 31.03138798526 g
- Trans Fat 2.865002806633 g
- Calories 407 calories
Step-by-step
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside.
- In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through.
- Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired.
Cooking ground beef and pasta within a strict thirty-minute window requires parallel task management. Boiling the penne simultaneously while browning the meat in a skillet keeps the total duration brief. Combining these components with condensed tomato soup creates a rich sauce base that behaves predictably during storage and reheating.
- To freeze this prepared dish successfully, assemble the pasta, beef, bacon, and soup mixture without the shredded cheddar cheese. Store the base in an airtight container for up to three months.
- Thaw the frozen pasta base overnight in the refrigerator before reheating it slowly on the stovetop over medium-low heat, adding two tablespoons of water if the sauce appears overly thick.
- Melt fresh cheddar cheese into the dish only after it reaches a steaming temperature, covering the pan for exactly three minutes to encourage even melting without separating the fats.
- Substitute ground turkey for the ground beef at a one-to-one ratio, though additional rendered fat may be necessary since turkey lacks the natural greasiness of beef.
- Swap penne for rotini if tubular pasta is unavailable; the spiral grooves trap the condensed tomato sauce effectively.
Proper storage prevents the pasta from absorbing excess moisture and becoming mushy over time. Keeping the dairy component out of the initial freeze ensures a smooth texture upon final consumption.
