Bacon & Veggie Pasta Bake

Bacon & Veg mixPerfect to make in advance and leave in the fridge ready to go for those busy evenings.


  • 500g penne pasta, cooked & drained (or a similar pasta, bows & animal shapes work well too)
  • 4 rashers of bacon
  • 2 spring onions, diced (half a white onion works too)
  • 2 large carrots, peeled & diced
  • 3 large tomatoes, chopped roughly
  • 1/2 cup corn kernels (frozen or fresh)
  • spinach leaves
  • salt & pepper


  • knob of butter
  • 3 cups of milk
  • 2 tblsp cornflour
  • 1/2 cup grated cheese (plus extra for topping)

Pasta BakeMETHOD

  1. Sauté onions in a dash of oil, add bacon and cook until lightly coloured. Note: I’m fairly stringent on the oil as the fat from the bacon will even it out
  2. Add carrots and cook until almost al dente. Add tomatoes and corn and cook for a couple of minutes
  3. Season with salt and pepper, add pasta to pan and combine
  4. Melt butter in a large, thick bottomed pot. Add flour and stir quickly with a wooden spoon over low heat to form a roux
  5. Pull off heat and add a good splash of milk. Mix and smooth out any lumps. Replace on low heat and continue stirring
  6. Gradually add all of the milk and stir, let the sauce thicken. Note: add more milk if too thick or more flour if not thick enough
  7. Pull off heat and add cheese
  8. Pour sauce over pasta and combine, add the spinach leaves and gently fold into pasta
  9. Pour into a large rectangular casserole dish. Sprinkle with cheese (I sometimes forgo the cheese to make it a little lighter)
  10. Bake in pre-heated oven for approximately 10-15 minutes (longer if you’ve made it earlier) at 180°C (350°F/Gas 4) until cheese is melted

Happy eating,

NannySheCanDo & kids. xx

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