Pasta bake with bacon and vegetables recipe
Pasta Bake with Bacon and Vegetables recipe
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|250 g||pasta, e. g. mini penne rigate|
|2 tsp||olive oil|
|175 g||bacon, chopped|
|3||shallots, finely chopped|
|1 clove(s)||garlic, finely chopped|
|1 large||red chilli, chopped|
|100 g||celery, finely chopped|
|120 g||carrots, chopped|
|100 g||frozen peas|
|200 g||thickened cream|
|200 g||grated cheese, e.g. cheddar|
|1 tbsp||basil, chopped|
|2 tbsp||flat leaf parsley, chopped|
|some||freshly ground black pepper|
Boil pasta in salted water al dente. Lightly grease a casserole dish.
Heat oil in a pan and stir-fry bacon for about 3 minutes. Add shallots, garlic, chilli, celery and carrots and fry for about 10 minutes. Stir occasionally and season to taste. Remove from the heat and stir in the frozen peas.
Combine cream, yoghurt, cheese, basil and parsley and season to taste.
Place half of the pasta in the casserole, followed by the bacon vegetable mixture and the remaining pasta.
At last top up with the cream-cheese mixture.
Bake in a fan-forced oven at 160º C for about 20-30 minutes until it becomes golden brown.
If desired cover the dish for the first 10 minutes.
Tip: add vegetables of your choice, e.g. leek.
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Pasta bake with bacon and vegetables recipe
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