Cheesy tomato pasta bake

Cooking Soups Cheesy tomato pasta bake

This cheesy pasta bake is sure to become a favourite with the kids.

Lables: Sesame free
  1. Preheat oven to 200C/180C fan-forced. Grease an 8-cup capacity ovenproof dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a large heatproof bowl.
  2. Meanwhile, heat oil in a saucepan over medium heat. Add onion and bacon. Cook for 10 minutes or until onion has softened and bacon is golden. Add flour. Cook, stirring, for 1 minute. Add soup and milk. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Stir in 1 cup cheese.
  3. Add capsicum, parsley and soup mixture to pasta. Stir to combine. Spoon into prepared dish. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden. Serve.

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375g dried fusilli pasta
1 tbsp olive oil
1 brown onion, chopped
175g shortcut bacon rashers, chopped
2 tbsp plain flour
425g can Heinz Big red condensed tomato soup
1 cup milk
1 1/2 cups grated pizza cheese
1/2 cup grilled capsicum, roughly chopped
2 tbsp finely chopped fresh flat-leaf parsley leaves, plus extra, to serve

Adv

Autors
Preparation time
10
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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