Double-Cheese Ziti with Bacon Recipe

Double-Cheese Ziti with Bacon RecipePhoto by: Taste of Home Double-Cheese Ziti with Bacon Recipe Rating 4

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—Sabrina DeWitt, Cumberland, Maryland

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Double-Cheese Ziti with Bacon Recipe
  • Prep: 25 min. Bake: 20 min.
  • Yield: 12 Servings
    •
25 20 45

Ingredients

  • 1 package (16 ounces) ziti or small tube pasta
  • 3 cups (24 ounces) 4% cottage cheese
  • 1/2 cup plus 1 tablespoon butter, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon garlic salt
  • 3 cups half-and-half cream
  • 1 cup milk
  • 4 cups (16 ounces) shredded cheddar cheese
  • 1 cup crumbled cooked bacon, divided
  • 1/3 cup dry bread crumbs

Directions

  • Cook pasta according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside.
  • In a large saucepan, melt 1/2 cup butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese, white sauce and 3/4 cup bacon; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. (Dish will be full.) Melt remaining butter. Add bread crumbs; toss to coat. Sprinkle over casserole.
  • Bake, uncovered, at 400° for 20 minutes. Sprinkle with remaining bacon. Bake 5 minutes longer or until bubbly. Yield: 12 servings (1 cup each).

Originally published as Double-Cheese Ziti with Bacon in Casseroles Fall 09 , p43

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Reviews for Double-Cheese Ziti with Bacon (7)

Double-Cheese Ziti with Bacon Recipe

Double-Cheese Ziti with Bacon

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Reviewed on Apr. 09, 2012 by JessicaRae

Add a little more garlic salt, and it's good to go! I agree with not bothering to puree the cottage cheese, and the only pasta I had on-hand was elbow macaroni. . . it still worked out great! :)


Reviewed on Apr. 08, 2012 by JessicaRae

Add a little more garlic salt, and it's good to go! I agree with not bothering to puree the cottage cheese, and the only pasta I had on-hand was elbow macaroni. . . it still worked out great! :)


Reviewed on Nov. 03, 2011 by CaseynBentley

I loved this dish! It was so creamy and delicious. I didn't process the cottage cheese and used turkey bacon, but otherwise followed the recipe.


Reviewed on Oct. 25, 2011 by D. Scirocco

Although this dish looked lovely coming out of my oven, it was quite bland in flavor. As a family we don't salt our food, once brought to the table and therefore I was a bit surprised it was so bland for our taste-buds. I followed the recipe to a tee, but it didn't work for us.


Reviewed on Oct. 24, 2011 by jenni7202

Family loved this, def. will make again!


Reviewed on Oct. 12, 2011 by Raiann

I didn't think this was a lot of work.Very yummy!Also,I used ricotta instead of cottage cheese.Also,I was taught by my Italian Noni that when you make white sauce(Bechamel) put just a pinch of nutmeg.I mean just a little pinch.If you can taste the nutmeg then you put too much.That little pinch makes a big difference!Also make sure the bacon is crispy.It makes for a nice balance of texture.Very tasty dish!


Reviewed on Oct. 06, 2011 by Montra

Made this tonight for dinner. It was pretty good, but seemed like kind of a lot of work for an average dish. No need to puree the cottage cheese (I did not, and there were no visible signs of cottage cheese once the dish was cooked). I used garlic bread crumbs (pre-made) and also used pre-cooked crumbled bacon (from Costco), which I did not like much in the dish. Added a good smokey flavor, but the bits were too chewy in between the soft noodles. This might be good with shredded chicken, I may try it again with it.

 
 
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