Creamy Double Bacon & Veggie Pasta Bake
with Cheddar Cheese
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’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Orecchiette
(Contains: Gluten, Wheat; May be present: Soy)
200 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
1 packet
Leek
3
Garlic
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water,
add a generous pinch of salt, then bring to the
boil over high heat.
• Cook orecchiette in boiling water until
‘al dente’, 11 minutes.
• Reserve pasta water (1/4 cup for 2 people /
1/2 cup for 4 people).
• Drain orecchiette, then return to saucepan .
TIP: ‘Al dente’ pasta is cooked through but still
slightly firm in the centre.
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, 6-7 minutes.
• Add carrot, celery and sliced leek and cook
until lightly browned, 4-5 minutes.
• Add garlic and Aussie spice blend 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.
• 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!
