Baked Brie & Loaded Veggie Pasta Bake

Name: Baked Brie & Loaded Veggie Pasta Bake with Capsicum, Bacon Bits & Parmesan Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Light Cooking Cream; 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 2 Garlic; 1 packet Parmesan Cheese; 1 packet Sliced Mushrooms; 1 Brown Onion; 1 packet Penne; 1 Capsicum; 90 g Diced Bacon; 1 sachet Herb & Mushroom Seasoning; 1 Double Cream Brie; 1 drizzle olive oil

with Capsicum, Bacon Bits & Parmesan Cheese

4.0(217)

Berlinda LeUpdated on April 02, 2026

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Calories

781 kcal

Protein

40.4g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Milk
Gluten
Wheat
Soy
Soy
May contain traces of allergens
Milk

Brie - rich, creamy and irresistibly indulgent! This ‘brie-lliant’ soft French cheese melts beautifully into risottos, complements veggie tarts and adds a luscious, luxe touch to salads with its buttery texture and delicate, earthy flavour. It’s the perfect addition to this veggie-packed pasta bake, too! We’ve replaced the baby capsicum in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Ingredients

Serving amount

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

Brown Onion

1 packet

Penne

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

Capsicum

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

Double Cream Brie

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories781 kcal

Energy (kJ)3270 kJ

Fat50.1 g

of which saturates28 g

Carbohydrate81 g

of which sugars15.9 g

Dietary Fibre8.9 g

Protein40.4 g

Sodium1640 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

PDF

Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
Cook penne in boiling water until ‘al dente’, 12 minutes.
Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain penne, then return to saucepan with a drizzle of olive oil.

Meanwhile, preheat grill to high.
Thinly slice crunchino in rounds.
Finely chop onion and garlic.

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.

Reduce heat to medium and 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 and Parmesan cheese until wilted and combined, 1 minute. Season with pepper.