Ingredients for Bacon And Vegetable Pasta Bake
- 1 pound penne pasta
- 400g passata
- 8 ounces bacon
- 2 cups fresh baby spinach
- 1 cup sliced mushrooms
- 1 medium zucchini
- 1 medium carrot
- 2 celery stalks
- 1 red bell pepper
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons olive oil
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How to Make Bacon And Vegetable Pasta Bake
- Preheat oven to 200°C (400°F).
- Grease a 6cm deep, 28cm x 35cm baking dish.
- Cook 500g pasta according to package directions in a large pot of salted water.
- Meanwhile, cook 200g bacon under the grill until brown and almost crispy. Chop and set aside.
- If microwaving vegetables: Combine 1 medium zucchini (diced), 1 medium carrot (diced), and 2 celery stalks (diced) in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 4-5 minutes, or until the carrot is tender. If sautéing: Heat 1 tablespoon olive oil in a pan over medium heat. Add the diced zucchini, carrot, and celery and cook until softened, about 5-7 minutes.
- Drain the cooked pasta and return it to the pot.
- Add the cooked vegetables, 1 cup sliced mushrooms, 1 red bell pepper (diced), 50g baby spinach, the chopped bacon, and 400g passata (sieved tomatoes). Stir to combine.
- Pour the pasta mixture into the greased baking dish. Top with 150g grated mozzarella cheese.
- Bake for 25-30 minutes, or until the cheese is golden brown and bubbly.
- Serve immediately with a side salad and garlic bread (optional).
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
34g
Fat
61g
Carbs
25g
