Bacon, Cheese and Spinach Pasta Bake

Prep: 15 minutes

Cook: 15-20 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

172

Recipe by: Foodbank

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.

Credit: Whisk Media Group

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Bacon, Cheese and Spinach Pasta Bake

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
Serve with Mount Franklin water