Bacon and Spinach Pasta with Parmesan

Bacon and Spinach Pasta with Parmesan

Dried Beef and Spinach Pasta with Parmesan is a quick and flavorful weeknight dinner that only requires a few ingredients.


4oz Family Size Knauss Dried Beef, diced
1 small onion, diced
1 tbsp. butter
10 oz elbow or rotini pasta
10 oz Sharp White Cheddar Cheese
2 cups fresh spinach
2 tablespoons of Parmesan Cheese

Cut the Knauss dried beef into bite sized pieces and chop one small onion. Sauté dried beef with a pat of butter and diced onion in a skillet until they are soft and transparent. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender.

Cook pasta and drain. Add Sharp White Cheddar cheese and slowly stir until melted though. Add the sautéed dried beef and onion and slowly fold into pasta mixture.

Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Transfer pasta mixture to serving bowl and sprinkle the Parmesan over top and serve.





3 ozs. Knauss dried beef (6 slices)
6 chicken breasts, boned and skinned
1 can cream of mushroom soup
1 pint sour cream

Preheat oven to 350 degree F. Place 2 or 3 slices of dried beef around each chicken breast. Roll up. Wrap with Knauss Dried Beef Slices, one to three slices per chicken breast if desired. Secure with toothpicks. Arrange chicken in 9 x13 inch baking dish. Mix soup and sour cream together. Spoon over chicken, covering completely. Bake at 350 degrees for 1 – 1 1/2 hours.

YIELD: 6 servings

Dried Beef Potato Cakes


Ingredients for the Cakes:

4 cups peeled, large diced yukon gold potatoes (about 1 lb. potatoes)
1/4 cup whole milk, heated
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoon melted unsalted butter
1/2 cup diced Knauss Dried Beef
1 teaspoon onion powder
1 large egg, beaten
2 tablespoons unsalted butter (for cooking)
1 tablespoon finely chopped chives

Ingredients for the Roux:
1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk

Start by boiling the potatoes until tender. Add the diced potatoes to a large pot of liberally salted water. Bring the water to a boil, and boil until the potatoes are tender. It can take up to 15 minutes for the water to boil and then another 8-10 minutes for potatoes to become tender.

Once potatoes are tender, drain in colander but do not rinse. Add drained potatoes to the bowl of a stand mixer and then add the warmed milk, kosher salt and black pepper.
Mix well on medium speed until potatoes are light and whipped. Add the flour, melted butter, dried beef and onion powder.
Turn the mixer on medium then add the egg as the mixer works the dough. Whip until combined. Scrape down sides of the bowl as needed.

Now it’s time to make the roux. This is the delicious cream sauce that the potato cakes will rest on top of on the plate.

Add 1 tbsp butter to a large saucepan set over medium heat. When melted, sprinkle in the flour. Whisk constantly until there are no lumps, about a minute until the roux has slightly darkened.

Slowly pour in the milk, whisking constantly. Keep whisking until there are no lumps. Cook until the sauce thickens, just a couple minutes. Set aside.

In a separate large skillet, add the two tablespoons of butter over medium high heat. Once melted, use a 1/4 cup measure sprayed with non-stick spray to add potato batter to the pan. Cook four cakes at a time, three minutes per side. Flip the cakes carefully because they will not be very firm overall. Use the side of the spatula to reshape the cakes as needed.
Once the potato cakes are done, place on a platter, on top of the roux mixture in single layer – do not stack. Sprinkle with chives.