Mix red and yellow bell peppers with pasta, bacon, olives and cheese, and the result is a delicious, colorful meal.
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8 ounces (3 cups) uncooked dried rigatoni
8 slices bacon, cut into 1-inch pieces
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1/2 teaspoon finely chopped fresh garlic
1/2 cup small pitted ripe olives
10 (3/4-ounce) slices Land O Lakes® Provolone Cheese, cut into quarters
1/4 cup freshly shredded Parmesan cheese
1/8 teaspoon ground red pepper
1/4 cup chopped fresh parsley
Cook rigatoni according to package directions. Drain.
Meanwhile, cook bacon in 12-inch skillet over medium-high heat, stirring occasionally, 6-8 minutes or until bacon is crisp. Remove bacon from pan; set aside.
Drain pan drippings, reserving 2 tablespoons. Add red pepper, yellow pepper and garlic to reserved pan drippings. Cook over medium heat, stirring occasionally, 4-5 minutes or until peppers are crisply tender. Add cooked rigatoni, bacon and all remaining ingredients except parsley. Continue cooking, stirring occasionally, 3-5 minutes or until cheese is melted. Sprinkle with parsley.