Bacon & Cheddar Pasta Bake
with Sautéed Veggies
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
In this family-friendly pasta bake, spiral-shaped fusilli is perfect for holding onto the creamy tomato and bacon-studded sauce. The gooey Parmesan is the cherry on top, while the crisp sautéed veggies offer extra texture and work to balance out the richness.
Ingredients
1 packet
fusilli
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1
carrot
1 bag
green beans
1 packet
diced bacon
(May be present: Soy, Milk)
1 box
diced tomatoes with garlic & onion
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
light cooking cream
(Contains: Milk)
1 packet
garlic paste
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Cook fusilli in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return to the saucepan. Drizzle with olive oil to prevent sticking.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, thinly slice carrot into half-moons. Trim green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking bacon up with a spoon, until golden, 4-6 minutes.
• Preheat grill to high. • To the pan with bacon, stir in diced tomatoes with garlic & onion, garlic & herb seasoning, chicken-style stock powder, reserved pasta water and light cooking cream. • Simmer until slightly thickened, 2-3 minutes. • Stir through cooked fusilli and the butter. Season to taste. • Transfer to a baking dish. Sprinkle with shredded Cheddar cheese. Grill until the cheese is melted and golden, 5-7 minutes.
Little cooks: Add the finishing touch by sprinkling the cheese on top.
• While pasta bake is grilling, wipe out frying pan and return to a medium-high heat with a drizzle of olive oil. • Cook green beans and carrot, tossing until tender, 4-6 minutes. • Add garlic paste and cook until fragrant, 1 minute.
• Divide bacon and Cheddar pasta bake between bowls. • Serve with the sautéed veggies. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy tomato sauce is well-loved by kids and adults alike, though some found it too tomato-forward or salty; reducing the stock powder or using a lighter sauce can help balance it out.
- Ease of prep: Most found this a quick and easy weeknight meal, though a few noted the sauce may need a longer simmer than the recipe suggests to reach the right consistency.
- Suggestions: Many customers preferred stirring the veggies directly into the pasta bake rather than serving them on the side, and several boosted the protein by adding chicken, sausage, or salami. A handful also recommended extra cheese or a pinch of chilli flakes to lift the flavour.
- Leftovers: This dish reheats beautifully and several customers enjoyed it for lunch the next day, with some noting it tasted even better the following day.
- Portions: The recipe is quite generous and a number of customers found the four-person serve comfortably fed five or six people.
