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Baked Brie & Loaded Veggie Pasta Bake

Baked Brie & Loaded Veggie Pasta Bake

with Capsicum, Bacon Bits & Parmesan Cheese
4.0(216)
Berlinda Le
Berlinda LeUpdated on June 21, 2026
Get up to $230 off
Get up to $230 off
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!

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

1 packet

Light Cooking Cream

(Contains: Milk)

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

2

Garlic

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

Sliced Mushrooms

1

Brown Onion

1 packet

Penne

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

1

Capsicum

90 g

Diced Bacon

(May be present: Soy, Milk)

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat)

1

Double Cream Brie

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

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
•Large Non-Stick Pan
•Baking Dish
•Large Pan

Cooking Steps

PDF
Cook the penne
1
  • 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.
Get prepped
2
  • Meanwhile, preheat grill to high.
  • Thinly slice crunchino in rounds. 
  • Finely chop onion and garlic.
Start the pasta
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.
Finish the pasta
4
  • 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.
Bake the pasta
5
  • Transfer pasta to a baking dish.
  • Tear over Brie and evenly top with sliced crunchino. Grill until cheese is slightly melted and gooey, 5-8 minutes.
Serve up
6
  • Divide creamy brie and loaded veggie pasta bake between bowls. Enjoy!

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