Mediterranean Brie & Chorizo Pasta Bake

Name: Mediterranean Brie & Chorizo Pasta Bake with Roast Veggies & Parsley
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 250 g Mild Chorizo; 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

:

1180 kcal

Protein

:

53.7g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Gluten
Wheat
Soy
May contain traces of allergens
Milk
Sulphites

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

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites)

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)4920 kJ

Calories1180 kcal

Fat67.9 g

of which saturates33.6 g

Carbohydrate83.8 g

of which sugars18.4 g

Dietary Fibre9.1 g

Protein53.7 g

Sodium2530 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 into wedges.
Place capsicum, zucchini and onion 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 boiled water, add a generous pinch of salt.
Cook penne in boiling water over high heat until 'al dente', 12 minutes.
Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people).
Drain penne, then return to the saucepan.

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

3

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

4

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

5

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