Pasta Bake with Bacon and Vegetables

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Ingredients

250 g	pasta, e. g. mini penne rigate
2 tsp	olive oil
175 g	bacon, chopped
3	shallots, finely chopped
1 clove(s)	garlic, finely chopped
1 large	red chilli, chopped
100 g	celery, finely chopped
120 g	carrots, chopped
100 g	frozen peas
200 g	thickened cream
50 g	yoghurt
200 g	grated cheese, e.g. cheddar
1 tbsp	basil, chopped
2 tbsp	flat leaf parsley, chopped
some	salt
some	freshly ground black pepper

Method

Preparation time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a

Boil pasta in salted water al dente. Lightly grease a casserole dish.

Heat oil in a pan and stir-fry bacon for about 3 minutes. Add shallots, garlic, chilli, celery and carrots and fry for about 10 minutes. Stir occasionally and season to taste. Remove from the heat and stir in the frozen peas.

Combine cream, yoghurt, cheese, basil and parsley and season to taste.

Place half of the pasta in the casserole, followed by the bacon vegetable mixture and the remaining pasta.

At last top up with the cream-cheese mixture.

Bake in a fan-forced oven at 160º C for about 20-30 minutes until it becomes golden brown.
If desired cover the dish for the first 10 minutes.

Tip: add vegetables of your choice, e.g. leek.