- 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
| - 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
- Serve with Mount Franklin water
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