

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
Log In or Sign Up to save this recipe to your shopping list.
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)
-
Calories 540 cal
-
Kilojoules 2260 kJ
-
Protein 31 g
-
Total fat 16 g
-
Saturated fat 7 g
-
Carbohydrates 65 g
-
Sugar 10 g
-
Dietary fibre 7 g
-
Sodium 510 mg
-
Calcium 280 mg
-
Iron 3.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE