We now consider this to be our new favorite dessert, which I originally developed to showcase our family’s favorite Thanksgiving treats. a pecan pie-topped, two-layer pumpkin cheesecake that has been perfectly prepared. Every autumn, the ideal delicious treat!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ (8 ounce) package penne pasta
- 1 cup frozen peas
- 5 ounces sharp Cheddar cheese, cubed
- 6 slices cooked crispy bacon, minced
- ½ bell pepper, chopped
- ¼ onion, minced
- 1 (6 ounce) container plain Greek yogurt
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
- Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.
- Any type of pasta can be used, such as macaroni.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 8 g |
| Sodium | 472 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Enjoyed it . Added small can of chicken an place of bacon.
Didn’t make it yet, but it sounds like something we’d like. I’ll use red bell peppers & add some sliced olives, minced parsley, & finely diced celery.