Mediterranean Brie & Bacon Pasta Bake

• When the veggies have 15 minutes remaining, boil 
the kettle.  
• Half-fill a large saucepan with boiling water with a 
generous pinch of salt. 
• Cook penne in boiling water over high heat until 
‘al dente’, 12 minutes.  
• Reserve some pasta water(see ingredients).  
• Drain penne, then return to the saucepan.  
TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre. 

• Roughy chop double cream Brie and dill 
(see ingredients). 
• Finely chop garlic.  

• While the pasta is cooking, in a large frying pan, heat 
a drizzle of olive oil over medium-high heat. 
• Cook diced bacon until golden, 4-6 minutes. 
• Add garlic and tomato & herb seasoning and cook 
until fragrant, 1 minute. 
• Reduce heat to medium, then add passata, the 
reserved pasta water, brown sugar and butter, 
and cook until slightly thickened, 1-2 minutes. 

• Preheat grill to high.  
• Remove pan from heat, then stir through roasted 
veggies and cooked pasta. Season to taste with 
salt and pepper. 
• Transfer pasta to a baking dish. Evenly top with 
chopped Brie and grill until cheese is melted and 
golden, 8-12 minutes. 
TIP: Grills cook fast so keep an eye on the pasta bake!