Mac n' Cheese Casserole

INGREDIENTS:

Salt
1 pound ziti rigati pasta
Olive Oil, for drizzling
6 slices bacon, chopped
2 leeks, trimmed, halved lengthwise and sliced crosswise
2 large cloves garlic, chopped
1/2 teaspoon crushed red pepper
3 tablespoons tomato paste
Two bricks cream cheese (3 ounces each), cut into pieces
1 1/2 cups shredded Asiago, Grana Padano or Parmigiano Reggiano cheese
1/2 pint cherry tomatoes, quartered
2 cups baby arugula
1 cup basil leaves, torn
Juice of 1/2 lemon


PREPARATION:

Pre-heat the oven to 500°F.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

While the pasta is working, in a large skillet, heat a drizzle of olive oil, over medium-high heat. Add the bacon and cook until crisp at the edges, 3-5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.

Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7-8 minutes.

In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of olive oil. Serve on top of the pasta.



Enjoy,

xoxo RitzyNina