Cheese has always been married to pasta, they are inseparable. Make their bond even stronger by baking a thick layer of Cheddar on top of the pasta. Watch as it embraces the pasta, bacon and veggies in a warm — and very tasty — hug. It’s a match made in heaven!
We’ve replaced the fusilli in this recipe with orecchiette due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
Leek
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Orecchiette
(Contains: Gluten, Wheat; May be present: Soy. )
100 g
Diced Bacon
1 tin
Diced Tomatoes with Garlic & Onion
1
Celery
1 sachet
Classic Roast Seasoning
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
3
Garlic
1 drizzle
olive oil
½ tsp
brown sugar
• Boil the kettle. Half-fill a large saucepan with boiling water over high heat, then add a generous pinch of salt.
• Cook fusilli in the boiling water until ‘al dente’, 12 minutes.
• Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return fusilli to the pan with a drizzle of olive oil to prevent sticking.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop garlic and carrot.
• Thinly slice leek and celery.
• Preheat the grill to high. Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook diced bacon, breaking up with a spoon, until golden, 3-4 minutes.
• Add carrot, celery and leek and cook until lightly browned, 4-5 minutes.
• Add garlic and Aussie spice blend and cook until fragrant, 1 minute.
• Add diced tomatoes with garlic & onion, chicken-style stock powder, cream (see ingredients), the brown sugar and reserved pasta water. Simmer until slightly thickened, 2-3 minutes.
• Stir cooked fusilli through the sauce, then transfer to a baking dish.
• Evenly sprinkle with shredded Cheddar cheese.
• Bake until golden, 5-7 minutes.
Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful the pasta sauce is hot!
• Divide creamy bacon and veggie pasta bake between bowls.
• Tear over parsley to garnish. Enjoy!