Baked 'B L Cheese' Penne
with Spinach and Golden Panko- Parm Topper
A crisp and cheesy take on classic Bacon sandwich 'BLT'. Creamy and rich ooey gooey cheese sauce goodness is contrasted by a buttery crisp panko breadcrumb topping. The whole family will be raving!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
170 g
Penne
(Contains Wheat)
56 g
Baby Spinach
56 g
Green Peas
56 g
Onion, sliced
237 mL
Milk
(Contains Milk)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Nutrition Values
Utensils
Instructions
- Heat a large oven-proof over medium-high heat.
- When hot, add half the garlic spread. Swirl pan until melted, 30 sec.
- Add panko. Season with salt and pepper, then cook, stirring often until panko is golden brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add penne to the boiling water. Cook uncovered, stirring occasionally, for 5 min.
- Once penne has been cooking or 6 min, add peas. Continue cooking until penne is tender, 5-6 min.
- Reserve 1 cup (2cup) pasta water, then drain and return penne and peas to the same pot, off heat.
- Roughly chop spinach.
- On a clean cutting board, cut bacon into 1-inch pieces
- Reheat the same pan over medium.
- When hot, add bacon and onions. Cook, stirring often until onions are softened and bacon is crispy/ cooked, 5-6 min**.
- One bacon is cooked, add remaining garlic spread to the pan. Stir to combine.
- Sprinkle over Cream Sauce Spice Blend. Stir to coat.
- Add milk, cheddar cheese half the parmesan cheese and 3/4 cup (1cup ) off the reserved pasta water. Season with salt and pepper. Cook, stirring occasionally until cheese melts and sauce thickens slightly, 2-3 min.
- Add penne, peas and spinach to pan with sauce. Stir to coat. (NOTE: If you don't have an oven-proof pan, carefully transfer ravioli to an 8x8-inch baking dish [9x13-inch for 4 ppl].)
- Sprinkle remaining parmesan cheese and panko overtop.
- Bake in the middle off the oven until toping is golden brown-3-4 min.
