Baked Brie & Loaded Veggie Pasta Bake
with Capsicum, Bacon Bits & Parmesan Cheese
- 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!
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- Divide creamy brie and loaded veggie pasta bake between bowls. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found this rich and satisfying, with the melted brie being a highlight, though some felt the flavours didn't quite come together.
- Ease of prep: Quick and straightforward to put together, making it a great option for a weeknight dinner.
- Suggestions: Some found the dish mild or one-note and suggest boosting seasoning; others added cherry tomatoes or sun-dried tomatoes to cut through the richness. Cooking the capsicum into the pasta rather than leaving it on top may help it integrate better.
- Leftovers: Several reviewers noted the dish tasted even better the next day, making it a great lunch option.
- Portions: Portion sizes were generally well received, with many finding the dish quite filling.
