Perfect to make in advance and leave in the fridge ready to go for those busy evenings.
INGREDIENTS
- 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
WHITE SAUCE:
- knob of butter
- 3 cups of milk
- 2 tblsp cornflour
- 1/2 cup grated cheese (plus extra for topping)
- 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
- Add carrots and cook until almost al dente. Add tomatoes and corn and cook for a couple of minutes
- Season with salt and pepper, add pasta to pan and combine
- Melt butter in a large, thick bottomed pot. Add flour and stir quickly with a wooden spoon over low heat to form a roux
- Pull off heat and add a good splash of milk. Mix and smooth out any lumps. Replace on low heat and continue stirring
- 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
- Pull off heat and add cheese
- Pour sauce over pasta and combine, add the spinach leaves and gently fold into pasta
- Pour into a large rectangular casserole dish. Sprinkle with cheese (I sometimes forgo the cheese to make it a little lighter)
- 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