Bacon & Veggie Pasta Bake
with Cheddar Cheese
Cheese has always been married to pasta, they are inseparable. Make their bond even stronger by baking a thick layer of Cheddar on top of the pasta. Watch as it embraces the fusilli, bacon and veggies in a warm — and very tasty — hug. Match made in heaven!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
½ head
broccoli
1 packet
diced bacon
1 sachet
Chicken-Style Stock Powder
½ bottle
cream
(Contains Milk; )
1 bag
baby spinach leaves
3 clove
garlic
1 sachet
Aussie Spice Blend
1 tin
Crushed & Sieved Tomatoes
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water(1/2 cup for 2 people / 1 cup for 4 people), then drain and return fusilli to the pan with a drizzle of olive oil to prevent sticking.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop garlic. • Chop broccoli (see ingredients) into florets.
• Preheat the grill to high. Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Add broccoli and cook until lightly browned, 2-3 minutes.
• Add garlic and Aussie spice blend and cook until fragrant, 1 minute. • Add crushed & sieved tomatoes, chicken-style stock powder, cream (see ingredients) and reserved pasta water. Simmer until slightly thickened, 2-3 minutes.
• Stir baby spinach leaves and cooked fusilli through the sauce, then transfer to a baking dish. • Evenly sprinkle with shredded Cheddar cheese. • Bake until golden, 5-7 minutes.
Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful the pasta sauce is hot!
• Divide bacon and veggie pasta bake between plates. Enjoy!