Smoky Bacon and Roasted Pepper Pasta Bake
Ingredients
- 350 g fusilli pasta
- 200 g smoked bacon lardons
- 200 g roasted red peppers in jar
- 400 ml passata
- 1 tsp smoked paprika
- 1 garlic clove
- 120 g mature cheddar
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 643 kcal
- Protein
- 28.2 g
- Carbohydrate
- 69 g
- of which sugars
- 9 g
- Fat
- 26.5 g
- of which saturates
- 11.5 g
- Fibre
- 5.2 g
- Salt
- 2.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Cook the fusilli for 2 minutes less than packet instructions, then drain.
- 2
Fry the bacon lardons in the olive oil over a medium-high heat for 4 minutes until golden. Crush in the garlic and cook for 1 minute more.
- 3
Slice the roasted peppers and add to the pan along with the passata and smoked paprika. Simmer for 5 minutes and season lightly.
- 4
Stir the pasta into the sauce and tip into a greased ovenproof dish.
- 5
Scatter the grated cheddar over the top and bake for 20 minutes until golden and bubbling.
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