Conchiglie with Brie and Bacon

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.

You’ll need:

  • 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
  1. 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.
  2. Once you’ve removed the bacon from the oven, let it cool. Once it’s cooled, dice it into bits and set aside.
  3. Warm 2 tablespoons of the extra virgin olive oil in a sauté pan
  4. Add the yellow onion and garlic. Cook until the onion is translucent, about five minutes
  5. Add the Roma tomatoes and spinach. When the spinach is wilted, turn the stove to low heat to keep warm
  6. Cook your pasta according to package directions
  7. After the pasta is drained, return it to the pot. Add the brie cheese, and the Roma tomato mixture
  8. Add the remaining 2 tablespoons of extra virgin olive oil
  9. Stir until the cheese is completely melted
  10. Add black pepper to taste
  11. Serve immediately with your garnish of choice (I chose a bit of parmesan)





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