Bacon And Roasted Vegetable Pasta Bake Recipe

Name: Bacon And Roasted Vegetable Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g penne pasta; 8 slices smoked back bacon, Cut into slices; 2 (400 g) cans chopped tomatoes; 1/2 green bell pepper, cut into thick slices; 1/2 red bell pepper, cut into thick slices; 3 red onions, cut into thick slices; 100 g cherry tomatoes, Halved; 1 tablespoon tomato puree; 2 garlic cloves, crushed; 1 tablespoon dried oregano; 1 teaspoon ground black pepper; 1 teaspoon sugar; 2 tablespoons olive oil; Cheese Sauce; 1 1/2 pints milk; 200 g cheddar cheese, Grated; 2 tablespoons cornflour; ground black pepper, to taste

Servings: persons

300 g penne pasta
8 slices smoked back bacon, Cut into slices
2 (400 g) cans chopped tomatoes
1/2 green bell pepper, cut into thick slices
1/2 red bell pepper, cut into thick slices
3 red onions, cut into thick slices
100 g cherry tomatoes, Halved
1 tablespoon tomato puree
2 garlic cloves, crushed
1 tablespoon dried oregano
1 teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons olive oil
Cheese Sauce
1 1/2 pints milk
200 g cheddar cheese, Grated
2 tablespoons cornflour
ground black pepper, to taste

1
Place the olive oil in a roasting pan and heat in the oven at 170c until hot.
2
Meanwhile, for the tomato sauce, place the tomatoes, tomato puree, oregano, sugar and ground black pepper into a sucepan and bring to a simmer.
3
Mix the bell pepper, onions, and tomatoes in the roasting pan until coated in the oil.
4
Cook until soft and golden brown, approximately 30 minutes, stir occasionally.
5
The tomato sauce should also be thick by now.
6
Mix the roasted vegetables and tomato sauce into a large, deep oven dish.
7
Fry the bacon until cooked and add the garlic for 30 seconds, add to the mix.
8
Cook the pasta in boiling water until al dente, drain and stir into the mix.
9
Mix together a little of the milk and the cornflour to form a smooth paste, add this to the rest of the milk.
10
Place in a sucepan and cook over a medium heat, stirring constantly until thickened.
11
Add the cheese and black pepper, stir until combined.
12
Pour the cheese sauce over the pasta mix.
13
Cook at 170c for 30 mins or until golden brown on top.

1062

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 300 g penne pasta, 8 slices smoked back bacon, Cut into slices, 2 (400 g) cans chopped tomatoes, 1/2 green bell pepper, cut into thick slices, and more.

Yes, Bacon And Roasted Vegetable Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bacon And Roasted Vegetable Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions