Bacon, broccoli and brussels sprout pasta bake

Bacon, broccoli and brussels sprout pasta bake
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 20-25 min

Give brussels sprouts a new lease of life in this hearty pasta bake recipe. On the table and ready to eat in less than an hour – an easy, family-appropriate midweek meal.

Nutrition: per serving

Calories
622kcals
Fat
21.8g (9.1g saturated)
Protein
31.2g
Carbohydrates
69.1g (12.7g saturated)
Fibre
12.5g
Salt
2.9 salt
Calories
622kcals
Fat
21.8g (9.1g saturated)
Protein
31.2g
Carbohydrates
69.1g (12.7g saturated)
Fibre
12.5g
Salt
2.9 salt

Ingredients

  • 1 broccoli, cut into florets
  • 200g brussels sprouts, finely shredded
  • 200g British free-range smoked bacon lardons
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 680g passata
  • 400g pack fresh penne pasta
  • Dollop mascarpone or cream cheese
  • Handful basil leaves, torn
  • 50g mature cheddar, grated

You’ll also need…

  • 2 litre ovenproof baking dish

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the broccoli and sprouts into a colander and pour over a kettle of freshly boiled. Leave to steam.
  2. Heat a large saucepan, then fry the bacon until crisp. Turn down the heat and add the onion and garlic, stirring so the garlic doesn’t burn. Once the onion has softened a little, pour in the passata, add the steamed green veg and simmer for 5-6 minutes.
  3. Stir in the pasta with the mascarpone and basil, season well, then spoon into the baking dish. Top with the cheddar, then bake for 20-25 minutes until golden and bubbling.

delicious. tips

  1. Replace the bacon with cubes of chorizo for a smoky, spicy flavour.

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