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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A recipe from Rachael Ray Ingredients:
4 slices bacon, cut into 1-inch pieces |
12 ounces fusilli |
2 1/4 cups milk |
1/2 teaspoon turmeric |
6 ounces cream cheese |
2 cups orange cheddar cheese, finely shredded (about 8 ounces) |
6 ounces cherry tomatoes, quartered (about 1 cup) |
salt and pepper |
1/4 cup plain yogurt |
1 tablespoon apple cider vinegar |
1 small head romaine lettuce, thinly sliced (about 6 cups) |
Directions:
1. Preheat the oven to 375°F In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes; drain.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost al dente; drain. In the same pot, bring the milk to a simmer over medium heat; whisk in the turmeric and stir in the cream cheese. Stir in the cheddar cheese until melted. Add the pasta, bacon and tomatoes; season with salt and pepper. Transfer to a 9-by-13 inch casserole dish and bake until heated through, about 20 minutes.
3. Meanwhile, in a large bowl, combine the yogurt and vinegar; season with salt and pepper. Add the lettuce and toss to coat. Serve the salad with the pasta.
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