Pasta bakes are usually a family favourite . With the addition of bacon and asparagus this is a complete meal in one dish.
Ingredients
- 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
Method
- Step 1Preheat 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.
- Step 2Cook 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.
- Step 3Meanwhile, heat a non-stick frying pan over medium-high heat. Add bacon. Cook for 3 to 4 minutes or until crisp. Add to pasta.
- Step 4Melt 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.
- Step 5Add 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.
Nutrition
2469 kj
Energy
10.5g
Fat Total
5.2g
Saturated Fat
4.8g
Fibre
32.5g
Protein
38mg
Cholesterol
768mg
Sodium
88.7g
Carbs (total)
All nutrition values are per serve
Notes
You could use dried spiral, penne or shell pasta instead. ((( Healthier versions: ))) Low-carb version: Use low-carb pasta and low-carb bread. Higher fibre: Use wholemeal pasta and wholegrain bread.
- Author: Cathie Lonnie
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
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