Let’s call a spade a spade – this delicious dish is simply a slightly more sophisticated version of mac and cheese. It’s naturally rich in flavor, so don’t go too crazy with the salt.
- One 16 ounce package conchiglie pasta (shell pasta)
- 8 ounces turkey bacon, diced
- 4 Roma tomatoes, diced
- 5 ounces organic spinach, leaves whole
- 1 yellow onion, diced
- 2 cloves garlic, diced
- 8 ounces Brie cheese, rind removed, cut into 1 inch squares
- 4 tablespoons extra virgin olive oil
- Black pepper to taste
- Prepare your turkey bacon (I prefer to bake mine). No need to preheat your oven. Lay your strips of bacon out on a greased baking sheet. Set the oven to 450F, and bake. Check the bacon at about 10 minutes. If you like it crispier, let it bake a bit longer.
- Once you’ve removed the bacon from the oven, let it cool. Once it’s cooled, dice it into bits and set aside.
- Warm 2 tablespoons of the extra virgin olive oil in a sauté pan
- Add the yellow onion and garlic. Cook until the onion is translucent, about five minutes
- Add the Roma tomatoes and spinach. When the spinach is wilted, turn the stove to low heat to keep warm
- Cook your pasta according to package directions
- After the pasta is drained, return it to the pot. Add the brie cheese, and the Roma tomato mixture
- Add the remaining 2 tablespoons of extra virgin olive oil
- Stir until the cheese is completely melted
- Add black pepper to taste
- Serve immediately with your garnish of choice (I chose a bit of parmesan)