Baked Brie & Loaded Bacon Mushroom Pasta Bake

Name: Baked Brie & Loaded Bacon Mushroom Pasta Bake with Veggies & 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 Veggies & Parmesan Cheese

4.0(198)

Berlinda LeUpdated on July 24, 2026

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Calories

:

989 kcal

Protein

:

42g 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 and 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)

1

Double Cream Brie

(Contains: Milk)

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

2

Garlic

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

Sliced Mushrooms

½

Brown Onion

1 packet

Penne

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

1

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)4140 kJ

Calories989 kcal

Fat54.5 g

of which saturates30.3 g

Carbohydrate75.8 g

of which sugars11.3 g

Dietary Fibre7 g

Protein42 g

Sodium1800 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook penne over high heat 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.

2

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

3

• 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.

4

• 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 to taste with pepper.

5

• 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!