Cheesy Mushroom, Bacon & Veggie Pasta Bake

  • Serves: 6
  • Cooks In: 45 minutes
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Ingredients

400g macaroni or penne pasta
2 teaspoons olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
125g shortcut bacon, trimmed and diced
1 medium zucchini, finely diced
1 carrot, finely diced
400g button mushrooms, halved
250g cherry tomatoes, halved
1 ½ cups shredded cheese blend
Cheese sauce
80g butter, chopped
¼ cup plain flour
4 cups milk
1 cup shredded cheese blend

Method

1

Preheat oven to 180˚C/160˚C fan-forced. Cook the pasta following packet directions

2

Meanwhile, heat oil in a large frying pan over a medium-high heat. Add onion, garlic and bacon. Cook, stirring often, for 3-4 minutes until onion softens. Add zucchini and carrot. Cook, stirring often, for 3 minutes until vegetables begin to soften. Stir in mushrooms and tomatoes. Cook, stirring occasionally, for 2 minutes. Add mushroom mixture to pasta. Set aside.

3

To make cheese sauce, melt butter in a medium saucepan over medium heat. Add flour. Stir until bubbling. Remove from heat and gradually whisk in milk. Return to heat, bring to the boil, stirring over medium heat until thick and smooth. Reduce heat and stir in cheese until smooth. Season. Remove from heat.

4

Add half the cheese sauce to the pasta mixture. Stir to combine. Spoon pasta mixture into a 12-cup capacity greased baking dish. Pour over remaining cheese sauce. Smooth top and evenly sprinkle with cheese blend. Bake for 40-45 minutes or until golden and bubbling. Serve.

Ingredients

 400g macaroni or penne pasta
 2 teaspoons olive oil
 1 brown onion, finely diced
 2 garlic cloves, crushed
 125g shortcut bacon, trimmed and diced
 1 medium zucchini, finely diced
 1 carrot, finely diced
 400g button mushrooms, halved
 250g cherry tomatoes, halved
 1 ½ cups shredded cheese blend
Cheese sauce
 80g butter, chopped
 ¼ cup plain flour
 4 cups milk
 1 cup shredded cheese blend

Directions

1

Preheat oven to 180˚C/160˚C fan-forced. Cook the pasta following packet directions

2

Meanwhile, heat oil in a large frying pan over a medium-high heat. Add onion, garlic and bacon. Cook, stirring often, for 3-4 minutes until onion softens. Add zucchini and carrot. Cook, stirring often, for 3 minutes until vegetables begin to soften. Stir in mushrooms and tomatoes. Cook, stirring occasionally, for 2 minutes. Add mushroom mixture to pasta. Set aside.

3

To make cheese sauce, melt butter in a medium saucepan over medium heat. Add flour. Stir until bubbling. Remove from heat and gradually whisk in milk. Return to heat, bring to the boil, stirring over medium heat until thick and smooth. Reduce heat and stir in cheese until smooth. Season. Remove from heat.

4

Add half the cheese sauce to the pasta mixture. Stir to combine. Spoon pasta mixture into a 12-cup capacity greased baking dish. Pour over remaining cheese sauce. Smooth top and evenly sprinkle with cheese blend. Bake for 40-45 minutes or until golden and bubbling. Serve.

Cheesy Mushroom, Bacon & Veggie Pasta Bake

Tags:

 Dinner, Pasta

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