In this family-friendly pasta bake, spiral-shaped fusilli is perfect for holding onto the creamy tomato and bacon-studded sauce. The gooey Cheddar and crunchy pangrattato are the cherries on top, and the crisp sautéed veggies balance out the richness.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
fusilli(ContainsGlutenMay be present Egg, Soy)
diced bacon(May be present Soy)
chicken-style stock powder
light cooking cream(ContainsMilk)
baby spinach leaves
Aussie spice blend(May be present Gluten)
shredded Cheddar cheese(ContainsMilk)
Bring a large saucepan of salted water to the boil. Cook the fusilli in the boiling water until ‘al dente’, 11 minutes. Drain and return to the pan. Drizzle with olive oil to prevent sticking.
While the pasta is cooking, finely chop the garlic. Trim the green beans. Thinly slice the carrot into half-moons.
In a medium bowl, combine the panko breadcrumbs, a drizzle of olive oil and 1/2 the garlic. Season with a pinch of salt.
Preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Add the diced tomatoes, Aussie spice blend, chicken-style stock powder and light cooking cream. Simmer until slightly thickened, 2-3 minutes. Stir through the cooked fusilli and butter. Season to taste. Transfer to a baking dish. Sprinkle with the shredded Cheddar cheese and garlic pangratatto mixture. Grill until the crumb is golden, 5-7 minutes.
While the pasta bake is grilling, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans and carrot until tender, 3-4 minutes. Add the baby spinach leaves and remaining garlic and cook until fragrant, 1 minute. Season to taste.
Divide the cheesy bacon pasta bake between bowls. Serve with the veggies.