This week I’ve received a few messages asking for some pasta bake recipes. Ever since the news of warnings coming on the labels of jars, I think the penny has dropped, I always knew the jars weren’t great but to have so many preservatives and sugars in them to have warnings on them is just nuts! Plus they never taste as good as a good homemade made sauce.
Also I’ve a tip here as well, (come mere till I tell you) to prevent your pasta clumping together in a pasta bake, just whack it under the grill at the end instead of baking it in the oven for hours, that way the cheese still ends up bubbly and oozing over the edge and the pasta perfectly cooked in under. (all the other ingredients are cooked on the hob anyway so no need for it to spent ages in the oven)
This Bacon and tomato pasta bake make a great mid-week budget friendly meal or a Saturday evening feast. It serves from 6 o 8 so a real handy one if you have a few people over.
Let us know how you get on over the facebook page, I love hearing from you guys (as much as I love a glass of red) Enjoy x
- 1 tablespoon olive oil
- 1 onion diced
- around 150g button mushrooms
- 6 smoked backed bacon fat cut off and sliced.
- 2 garlic gloves
- 2 cartons of 400g passata
- tablespoon of corn (optional)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 tablespoon balsamic vinegar
- 40g grated parmesan cheese
- 400g tubed pasta like penne
- 1/2 Thick baguette pulled apart
- 300g Mature Cheddar cheese grated
In a large pan.. heat oil and fry diced onion for 5 mins until soft and golden
stir in crushed garlic and sliced bacon mushrooms and corn, fry off for another 10 mins
Add Passaita,.herbs.. garlic and onion powder with the balsamic vinegar… season with a little salt and pepper
Sprinkle in 40 g of parmesan cheese, this adds a real sweetness to the dish
Meanwhile, cook pasta according to packet..
When the pasta is cooked add it to the sauce…
transfer to a heatproof dish and top with torn baguette and cheddar cheese … pop under the grill until cheese has melted and is bubbling and oozing over the edge… and devour.. (like below)