Creamy pasta bake with bacon and asparagus

Recipe: Creamy Pasta Bake With Bacon And Asparagus


  • 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.
  3. Return to pan. Meanwhile, heat a non-stick frying pan over medium-high heat.
  4. Add bacon. Cook for 3 to 4 minutes or until crisp. Add to pasta. 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.
  5. 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.
  6. Season with salt and pepper. Cook for 1 minute or until cheese melts. Add sauce to pasta mixture. Stir to combine. Spoon into prepared dish. Sprinkle with breadcrumb mixture.
  7. Bake for 20 to 25 minutes or until golden. Stand for 5 minutes. Serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)