Vegetable and bacon pasta bake
(at time of publication)
Step 1 Preheat oven to 200°C.Cook pasta according to packet instructions. Drain and set aside.
Step 2 Spray a large frying pan with oil and place over medium heat. Add onion and bacon. Cook for 5 minutes. Add garlic and zucchini and cook for 2–3 minutes.
Step 3 Combine 1/4 cup evaporated milk with cornflour in a small bowl. Add to frying pan, with remaining evaporated milk, and skim milk. Stir until mixture thickens. Add corn and peas.
Step 4 Add mixture to pasta and toss to combine. Transfer to an 8-cup capacity ovenproof dish.
Step 5 Combine breadcrumbs with parmesan and chives and scatter over pasta. Bake for 15–20 minutes or until golden.
About this Recipe
- 400g macaroni
- cooking oil spray
- 1 red onion, roughly chopped
- 150g rindless shortcut bacon, diced
- 2 garlic cloves, crushed
- 2 medium zucchini, sliced
- 375ml can light evaporated milk
- 3/4 cup skim milk
- 2 tablespoons cornflour
- 1 cup corn kernels
- 1 cup frozen peas
- 1 cup fresh wholegrain breadcrumbs
- 1/2 cup grated parmesan
- 2 tablespoons chopped chives
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified