Creamy Bacon & Veggie Pasta Bake

Name: Creamy Bacon & Veggie Pasta Bake with Cheddar Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Leek; 1 packet Shredded Cheddar Cheese; 1 packet Fusilli; 100 g Diced Bacon; 1 tin Diced Tomatoes with Garlic & Onion; 1 Celery; 1 sachet Classic Roast Seasoning; 1 packet Parsley; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Garlic

with Cheddar Cheese

4.5(258)

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Calories

1100 kcal

Protein

31.3g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Milk
Wheat
Gluten
Soy
Eggs
May contain traces of allergens

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 fusilli, bacon and veggies in a warm — and very tasty — hug. It’s a match made in heaven!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Leek

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Fusilli

(Contains: Wheat, Gluten; May be present: Soy, Eggs)

100 g

Diced Bacon

1 tin

Diced Tomatoes with Garlic & Onion

Celery

1 sachet

Classic Roast Seasoning

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Carrot

Garlic

Nutrition Values

Calories1100 kcal

Energy (kJ)4610 kJ

Fat66.5 g

of which saturates39.2 g

Carbohydrate89.2 g

of which sugars22.9 g

Dietary Fibre10.6 g

Protein31.3 g

Sodium2160 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

•Large Pan

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook fusilli in the boiling water over high heat, 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.

• 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 to the frying pan and cook until fragrant, 1 minute. • Add crushed & sieved tomatoes, chicken-style stock powder, cream (see ingredients), the brown sugar and reserved pasta water. Simmer until slightly thickened, 2-3 minutes.

• Preheat the grill to high. • Stir cooked fusilli through the sauce, then transfer to a baking dish. • Evenly sprinkle with shredded Cheddar cheese. • Bake pasta until golden, 5-7 minutes. Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful the pasta sauce is hot!