Creamy bacon and kumara pasta bake

  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Creamy bacon and kumara pasta bake
  • 500 gram pasta shells
  • 2 tablespoon olive oil
  • 3 rashers rindless bacon, finely sliced
  • 1 leek, white part only, finely sliced
  • 600 gram kumara, peeled, cubed
  • 150 gram packet baby spinach
  • 1 cup fresh breadcrumbs
  • 3/4 cup tasty cheese, grated
  • salad, to serve
  • 60 gram butter
  • 1/4 cup plain flour
  • 2 teaspoon thyme leaves
  • 3 cup milk
  • 3/4 cup tasty cheese, grated
  • 1 tablespoon dijon mustard


Creamy bacon and kumara pasta bake
  • 1
    Preheat oven to 200°C. Cook pasta in a large saucepan of boiling, salted water, following packet directions. Rinse under cold water and drain well.
  • 2
    Meanwhile, in a large frying pan, heat oil on high. Cook bacon for 2-3 minutes, until golden. Add leek and kumara and cook, stirring, 3-4 minutes, until tender.
  • 3
    To make the sauce, melt butter in a saucepan over medium heat. Add flour and thyme and cook, stirring, for 1 minute. Remove from heat. Gradually whisk in milk until smooth. Return to heat and cook, stirring constantly, until mixture boils and thickens. Simmer for 1-2 minutes. Stir in cheese and mustard. Season to taste.
  • 4
    Place the pasta, vegetable mixture, spinach and sauce in a 12-cup baking dish. Stir to combine well. Sprinkle evenly with combined breadcrumbs and cheese. Bake 20-25 minutes, until top is golden.


Keeping a big pasta bake in the freezer is the perfect solution to feeding last-minute dinner guests. To freeze, allow to cool then wrap well in plastic wrap and foil. Label and freeze for up to 3 months.

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