Cheesy Bacon & Broccoli Pesto Pasta Bake
with Spinach & Cheddar Cheese
- Milk
- Cashew
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
Here's an easy, creamy pasta bake to add to your weekly dinner rotation. Roast up broccoli and bacon with our garlic and herb seasoning and toss them together with ‘al dente’ fusilli, basil pesto, baby spinach leaves and cheesy Cheddar for a simple but oh-so-delicious dinner!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1
Broccoli Florets
1
Cheddar Cheese
(Contains: Milk)
1 sachet
Vegetable Stock Pot
90 g
Diced Bacon
(May be present: Soy, Milk)
1
Fusilli
(Contains: Wheat, Gluten May be present: Sesame, Soy)
1 sachet
Garlic & Herb Seasoning
1 packet
Light Cooking Cream
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Roughly chop broccoli. Transfer broccoli and diced bacon to large baking dish. • Add garlic & herb seasoning and a drizzle of olive oil. Toss to combine. • Roast until tender and browned, 20-25 minutes.
• While the broccoli and bacon are roasting, add fusilli to boiling water and cook until ‘al dente’, 11 minutes. • Drain and return to saucepan.
• Remove dish from oven. • Add light cooking cream, basil pesto, chicken stock pot, cooked pasta, baby spinach leaves, the butter and half the shredded Cheddar cheese to the baking dish. • Stir to combine. Sprinkle the remaining Cheddar cheese over pasta. • Bake until cheese has melted, 5-10 minutes.
• Divide creamy bacon and broccoli fusilli bake between plates to serve. Enjoy!
