

Creamy tomato, bacon and mushroom pasta bake
Ingredients
- 300g (3 cups) small pasta shapes such as spirals
- 300g broccoli, trimmed, cut in small florets
- cooking spray oil
- 1 red onion, finely chopped
- 175g lean bacon, diced
- 150g mushrooms, sliced
- 1 red capsicum, seeded, diced
- 1 tablespoon sun-dried tomato pesto
- 400g can chopped tomatoes
- ¼ cup light evaporated milk
- ⅓ cup grated edam cheese
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Instructions
1 Preheat oven to 180ºC. Cook pasta following packet directions, adding broccoli in the last 2 minutes of cooking time. Drain well.
2 Meanwhile, heat a large non-stick pan over a medium-high heat. Add onion and bacon. Cook, stirring occasionally, for 5-6 minutes, or until bacon is slightly crisp. Add mushrooms and capsicum. Cook for 3-4 more minutes, or until mushrooms are golden. Add pesto and tomatoes. Simmer for 5 minutes. Add evaporated milk. Turn heat down to low and simmer for 2 more minutes.
3 Add drained pasta and broccoli to sauce and toss to combine. Transfer to a lightly oiled 2L/8 cup-capacity ovenproof baking dish and sprinkle with cheese. Place in preheated oven and bake for 15-20 minutes or until golden. Serve.
Serving suggestion
Green salad
HFG tip
Make ahead: This dish can be cooked ahead, refrigerated or frozen.
Nutrition Info (per serve)
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Calories 540 cal
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Kilojoules 2260 kJ
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Protein 31 g
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Total fat 16 g
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Saturated fat 7 g
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Carbohydrates 65 g
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Sugar 10 g
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Dietary fibre 7 g
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Sodium 510 mg
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Calcium 280 mg
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Iron 3.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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