Comfort food at it's best! This was a cleaning out the fridge for lunch dish and it was delicious. Sometimes the tastiest dishes come from what's left in the fridge. The addition of bacon gave this pasta dish a nice smoky flavour that I really loved. I don't use bacon much at all, but was reminded of how much I like it!!!
Despite using cream and cheese in this dish, it really isn't overly creamy. So, if you like it extra creamy, I would suggest that you add a little more cream and cheese to make a bigger batch of sauce. That being said, we enjoyed it just like this.
Fussili Pasta Bake with Zucchini and Bacon
14 oz/400 grams fussili pasta
1 Cup/240 ml cooking cream
2 Cups/230 grams Gouda cheese, grated & divided
1 Tablespoon butter
Small bunch of fresh chopped basil
1 Red pepper, cut into thin strips
1 Zucchini, diced into about 1 inch pieces
4 Strips bacon
2 Garlic cloves, crushed
2 Tablespoons olive oil
Salt and pepper to taste
Preheat oven to 350 degrees F, grease a 8 x 5 inch baking dish and set aside.
In a large skillet set over medium heat, add the olive oil and garlic. Add the peppers and zucchini and cook stirring occasionally for about 12-15 minutes. Remove from pan and set aside. Reserve the skillet and cook the bacon for about 2 minutes per side. Remove bacon, drain on kitchen towels and roughly chop it up.
In a saucepan, melt the butter until it bubbles and then add in the cream. Bring to a soft boil and reduce heat to low. Add 1 1/2 cups of the cheese and whisk to completely melt it into the cream. Remove from heat, season with salt and pepper and add the fresh basil.
Cook pasta al dente. Remove and drain.
Pour the pasta in you baking dish. Add the vegetables and bacon and stir well. Pour over sauce and give a good stir. Top with extra grated Gouda cheese and bake for about 20-25 minutes. Remove from oven and serve straight away.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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