This recipe is made with Vetta Spiral Pasta and packs a punch with bacon and cheese flavour. Vetta are long time supporters of Foodbank Australia.
Ingredients
375g packet Vetta Spiral Pasta
250g bacon rashers, chopped
2 garlic cloves, crushed
50g butter
2 tablespoons plain flour
2 1/2 cups Devondale Full Cream Long Life Milk
1 1/2 cups Devondale Light'n Tasty grated cheese
1 cup frozen peas
60g baby spinach leaves
Method
Preheat oven to 180°C/160°C fan-forced. Cook spiral pasta in a large saucepan of boiling water following packet directions. Drain and return to pan. Set aside
Meanwhile, heat a non-stick frying pan over medium heat. Add bacon and garlic. Cook, stirring often, for 4-5 minutes until bacon is tender. Transfer to a plate. Set aside
To make cheese sauce, melt butter in the frying pan over medium heat. Add flour. Cook, stirring for 1 minute
Remove from heat. Gradually add milk, whisking until smooth. Return to heat and cook, stirring, for 5 minutes or until thick
Season with salt and pepper. Stir in 1 cup cheese, bacon mixture and frozen peas. Simmer for 2 minutes
Add cheese sauce mixture and spinach to pasta. Toss to combine. Spoon into a greased 8-cup capacity baking dish. Sprinkle with remaining cheese. Bake for 15-20 minutes until hot and bubbling
