Creamy Tomato, Bacon and Mushroom Pasta Bake
Plenty of carbohydrates to fuel your training, this meal is fantastic and only takes 35 minutes to make.
Servings: 4
Ingredients
- 300 g small pasta shapes such as spirals
- 300 g broccoli trimmed, cut into small florets
- 1 red onion finely chopped
- 175 g lean bacon diced
- 150 g mushrooms sliced
- 1 red capsicum seeded, diced
- 1 tbsp sun-dried tomato pesto
- 400 g can chopped tomatoes
- ¼ cup light evaporated milk
- cup grated reduced-fat cheese
Instructions
- Preheat oven to 355℉. Cook pasta following packet directions, adding broccoli in the last 2 minutes of cooking time. Drain well.
- Meanwhile, heat a large non-stick pan over a medium-high heat. Add onion and bacon. Cook, stirring occasionally, for 5-6 minutes, or until bacon is slightly crisp. Add mushrooms and capsicum. Cook for 3-4 more minutes, or until mushrooms are golden. Add pesto and tomatoes. Simmer for 5 minutes. Add evaporated milk. Turn heat down to low and simmer for 2 more minutes.
- Add drained pasta and broccoli to sauce and toss to combine. Transfer to a lightly oiled 2L/8 cup-capacity ovenproof baking dish and sprinkle with cheese. Place in preheated oven and bake for 15-20 minutes or until golden.
Notes
Serving suggestion
Serve with steamed green beans or a green salad.
Cook's tip
Make ahead: This dish can be cooked ahead and refrigerated or frozen.