Monday, October 11, 2010

Sweet Potato and Bacon Baked Pasta

Sweet Potato and Bacon Baked Pasta


4 tbsp fresh rosemary, minced
3 cups cubed sweet potato
4 slices turkey bacon, diced
1 shallot, diced
8 ounces twisted pasta
2 tbsp whole wheat flour
2 cups milk
3/4 cups shredded sharp provolone
1 cup frozen peas
1/3 cup fresh grated Parmesan cheese

Pre-heat oven to 425 degrees.

Toss sweet potato with olive oil and rosemary.  Bake until tender.  Put into a bowl.

Turn oven up to 450 degrees.

Cook pasta and add peas for the last 2 minutes of boiling.  Drain and add to bowl. 

Cook bacon and shallots.  Add to bowl.

Melt butter into a pan and add flour.  Whisk for a few minutes and then pour in milk while still whisking.  Add provolone and stir until melted.   Pour over contents of bowl and stir well.

Pour bowl into a sprayed baking dish, sprinkle with Parmesan cheese, and bake 10 minutes until bubbly.