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Creamy pasta bake with bacon and asparagus

  • 0:30 Prep
  • 0:35 Cook
  • 4 Servings


  • 1/2 cup fresh white breadcrumbs
  • 2/3 cup grated reduced-fat pizza cheese
  • 375g dried rigatoni pasta (see note)
  • 1 bunch asparagus, trimmed, chopped
  • 4 rashers 97% fat-free bacon, chopped
  • 50g reduced-fat spread
  • 1/3 cup plain flour
  • 3 cups skim milk
  • 1 tablespoon wholegrain mustard
  • 1/3 cup chopped fresh chives


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 22cm x 27cm (base) baking dish. Combine breadcrumbs and 1/3 cup cheese in a bowl. Set aside.
  • 2
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add asparagus for last 2 minutes of cooking. Drain. Rinse under cold water. Return to pan.
  • 3
    Meanwhile, heat a non-stick frying pan over medium-high heat. Add bacon. Cook for 3 to 4 minutes or until crisp. Add to pasta.
  • 4
    Melt spread in a small saucepan over medium heat. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Gradually stir in milk. Return to medium heat. Bring to the boil. Reduce heat to low. Cook, stirring, for 5 minutes or until mixture thickens. Stir in mustard, chives and remaining cheese. Season with salt and pepper. Cook for 1 minute or until cheese melts.
  • 5
    Add sauce to pasta mixture. Stir to combine. Spoon into prepared dish. Sprinkle with breadcrumb mixture. Bake for 20 to 25 minutes or until golden. Stand for 5 minutes. Serve.

Source: taste.com.au


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