Name: Creamy Bacon And Sweet Potato Pasta Casserole
Yield: 4 servings
Ingredients: 18 oz pasta shells; 2 tbsp olive oil; 3 slices bacon, finely sliced; 1 None leek, white part only, finely sliced; 1 1/4 lb sweet potato, peeled, cubed; None None Sauce; 4 1/2 tbsp butter; 1/4 cup all-purpose flour; 2 tsp fresh thyme leaves; 3 cups milk; 5.5 oz Cheddar cheese, grated; 1 tbsp Dijon mustard; 5.25 oz baby spinach; 2/3 cup fresh breadcrumbs; None None salad, to serve

Servings: 4 persons

18 oz pasta shells
2 tbsp olive oil
3 slices bacon, finely sliced
1 None leek, white part only, finely sliced
1 1/4 lb sweet potato, peeled, cubed
None None Sauce
4 1/2 tbsp butter
1/4 cup all-purpose flour
2 tsp fresh thyme leaves
3 cups milk
5.5 oz Cheddar cheese, grated
1 tbsp Dijon mustard
5.25 oz baby spinach
2/3 cup fresh breadcrumbs
None None salad, to serve

1
Preheat oven to 400u00b0F. Cook pasta in boiling, salted water until al dente. Rinse under cold water then drain.
2
Meanwhile, in a large frying pan, heat oil over high heat. Cook bacon for 2-3 mins, until golden. Add leek and sweet potato. Cook, stirring, for 3-4 mins, until tender.
3
To make the sauce, melt butter in a saucepan over medium heat. Add flour and thyme. Cook, stirring, for 1 min. Gradually whisk in milk until smooth. Cook, stirring, until mixture boils and thickens. Simmer for 1-2 mins. Mix in 3 oz cheese and mustard. Season to taste.
4
Combine pasta, vegetables, spinach and sauce in a large baking dish. Sprinkle evenly with breadcrumbs and remaining cheese. Bake for 20-25 mins, until top is golden. Serve with salad.

No nutritional information available.

No additional tips available.

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

Creamy Bacon And Sweet Potato Pasta Casserole

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