Baked Brie & Loaded Bacon-Veggie Pasta Bake

Name: Baked Brie & Loaded Bacon-Veggie Pasta Bake with Tomato & Parmesan Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Light Cooking Cream; 1 Double Cream Brie; 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 2 Garlic; 1 packet Parmesan Cheese; 1 packet Sliced Mushrooms; ½ Brown Onion; 1 packet Penne; 1 Tomato; 90 g Diced Bacon; 1 sachet Herb & Mushroom Seasoning; 1 drizzle olive oil

with Tomato & Parmesan Cheese

Recipe Development TeamUpdated on February 20, 2026

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Calories

746 kcal

Protein

38.2g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Milk
Gluten
Wheat
Soy
Soy
May contain traces of allergens
Milk

Sit back and watch how this double cheese (Brie and Parmesan to be precise) bacon-veggie pasta bake, crisps up to golden perfection in the oven. You'll want to eat it straight out of the baking dish. Dinner done in a flash!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Light Cooking Cream

(Contains: Milk;)

Double Cream Brie

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

Brown Onion

1 packet

Penne

(Contains: Gluten, Wheat; May be present: Soy.)

Tomato

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)3120 kJ

Calories746 kcal

Fat49.8 g

of which saturates28 g

Carbohydrate75 g

of which sugars9.8 g

Dietary Fibre6.3 g

Protein38.2 g

Cholesterol0 mg

Sodium1620 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

PDF

• Half-fill a large saucepan with water, add a generous
pinch of salt, then bring to the boil over high heat.
• Cook penne in boiling water until ‘al dente’,
12 minutes.
• Reserve some pasta water (see ingredients). Drain
penne, then return to saucepan with a drizzle of
olive oil.

TIP: ‘Al dente’ pasta is cooked through but still slightly
firm in the centre.

• Meanwhile, preheat grill to high.
• Roughly chop tomato.
• Finely chop brown onion (see ingredients)
and garlic.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook diced bacon, sliced mushrooms and onion, breaking up with a spoon, until golden, 4-6 minutes.
Add herb & mushroom seasoning and garlic and cook until fragrant, 1 minute.

• Reduce heat to medium, then stir in light cooking
cream, the reserved pasta water and stock
concentrate. Simmer until slightly thickened,
1-2 minutes.
• Stir through cooked penne, baby spinach leaves
and Parmesan cheese until wilted and combined,
1 minute. Season with pepper.

• Transfer pasta to a baking dish.
• Tear over double cream Brie and evenly top
with tomato.
• Grill until cheese is slightly melted and gooey,
5-8 minutes.

TIP: Grills cook fast, so keep an eye on the pasta!