Mediterranean Brie & Bacon Pasta Bake

Name: Mediterranean Brie & Bacon Pasta Bake with Roast Veggies & Parsley
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 100 g Bacon; 1 Double Cream Brie; ½ Brown Onion; 1 Capsicum; 2 Garlic; 1 packet Parsley; 1 packet Passata; 1 packet Penne; 1 sachet Tomato & Herb Seasoning; 1 Zucchini; 1 drizzle olive oil; 20 g butter; 1 tsp brown sugar

with Roast Veggies & Parsley

Recipe Development TeamUpdated on August 13, 2026

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Calories

:

910 kcal

Protein

:

40.8g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Gluten
Wheat
Soy
May contain traces of allergens

Gooey, gorgeous, Brie goodness is on the cards tonight, with the delicate cheese melting all of the Mediterranean flavours of this pasta bake together. Team roasted veggies with saucy passata and penne and you'll have discovered your new midweek fave meal. We’ve replaced the dill in this recipe with parsley due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

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

Ingredients

Serving amount

100 g

Bacon

1

Double Cream Brie

(Contains: Milk)

½

Brown Onion

1

Capsicum

2

Garlic

1 packet

Parsley

1 packet

Passata

1 packet

Penne

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

1 sachet

Tomato & Herb Seasoning

1

Zucchini

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3810 kJ

Calories910 kcal

Fat44.5 g

of which saturates24.6 g

Carbohydrate83.4 g

of which sugars17.2 g

Dietary Fibre8.9 g

Protein40.8 g

Sodium1800 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced.
• Roughly chop capsicum and zucchini into
bite-sized chunks.
• Slice brown onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Drizzle with olive
oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies
between two trays.

2

• When the veggies have 15 minutes remaining, 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 the saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly
firm in the centre.

3

• Roughly chop double cream Brie.
• Finely chop garlic.
• Cut bacon into 1cm pieces.

4

• While the pasta is cooking, heat a large frying pan
over medium-high heat with a drizzle of olive oil.
• Cook bacon until golden, 5-6 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.
Cook until slightly thickened, 1-2 minutes.

5

• Preheat the grill to high.
• Remove pan from heat, then stir through roasted
veggies and cooked penne. Season to taste with
salt and pepper.
• Transfer pasta to a baking dish. Evenly top with
chopped Brie and bake until cheese is melted and
golden, 8-12 minutes.