Bacon & Double Cheddar Pasta Bake
with Garlic Pangratatto & Veggies
- Milk
- Celery
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Eggs
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Garlic & Herb Seasoning
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Fusilli
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 packet
Green Beans
1
Carrot
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Cook fusilli in the boiling water until ‘al dente’, 12 minutes. • 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 a medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
If you've doubled your shredded Cheddar cheese, sprinkle it over the pasta bake, as above.
• 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 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!
