Creamy Double Bacon Pasta Bake
with Tomato Rounds & Cheddar Cheese
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Cheesy, creamy and loaded with crispy bacon — this pasta bake is comfort food at its finest! Tender pasta is smothered in a rich, velvety sauce, topped with golden melted cheddar, it’s the perfect balance of cosy and crave-worthy. Get ready to dig in!
We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1 packet
Penne
2 clove
Garlic
1
Tomato
2 packet
Diced Bacon
½ packet
Cream
1 sachet
Chicken-Style Stock Powder
1 packet
baby leaves
1 packet
Shredded Cheddar Cheese
1 packet
Chargrilled Capsicum Relish
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook penne in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fusilli, then return to saucepan.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop garlic. Thinly slice tomato into rounds.
Little cooks: Under adult supervision, older kids can help peel the garlic!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes (Cook in batches if your pan is getting crowded). • Add garlic and cook until fragrant, 1 minute.
• Stir in longlife cream (see ingredients), chicken-style stock powder and the reserved pasta water until slightly thickened, 1 minutes. • Remove from heat and stir in cooked fusilli and baby spinach leaves until combined. Season with pepper.
Little cooks: Help pour in the cream and stir the pasta under adult supervision.
• Preheat the grill to high. Transfer pasta to a baking dish and top evenly with tomato rounds. Sprinkle over shredded Cheddar cheese. • Grill until cheese is melted and golden, 8-10 minutes.
Little cooks: Add the finishing touch by sprinkling the cheese on top.
• Divide creamy bacon fusilli bake between bowls. • Cut off one corner of the chargrilled capsicum relish packet and draw a fun face on the pasta. Enjoy!
Little cooks: Add the finishing touch by drawing faces with the relish!
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