HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon & Cheddar Pasta Bake
Bacon & Cheddar Pasta Bake

Bacon & Cheddar Pasta Bake

with Garlic Pangratatto & Veggies

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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.

Tags:Kid Friendly

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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet


(ContainsGlutenMay be present Egg, Soy)

3 clove


1 bag

green beans



1 packet

panko breadcrumbs


1 packet

diced bacon

(May be present Soy)

1 tin

diced tomatoes

1 sachet

chicken-style stock powder

1 packet

light cooking cream


1 bag

baby spinach leaves

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4093 kJ
Fat45.2 g
of which saturates23.2 g
Carbohydrate104.9 g
of which sugars21 g
Protein33.5 g
Sodium1714 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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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.