Sometimes you just need a great pasta dish. This Fusilli Pasta Bake with Bacon and Zucchini could be just what you’re looking for. Tender pasta noodles wrapped up in a creamy Gouda cheese sauce with salty bacon, zucchini and red peppers. A dish you can made in advance, pop in the fridge and bake just before serving. A great mid week dinner for the whole family.

Comfort food at it’s best! Much like my Bowtie Pasta and Broccoli Bake and the Tomato & Mozzarella Baked Penne, this one’s a keeper! 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!!!

Notes About The Pasta Dish

• This pasta dish uses cream and cheese, however it’s isn’t and overly creamy dish.
• If you would prefer a creamier dish, I would suggest doubling the amount of cream and adding maybe 1/2 cup more cheese.
• I used Gouda cheese in this recipe but you could use Cheddar or a mix of Gouda and parmesan cheese.

Here’s Some More Great Pasta Bakes You’ll Love

• Bell Pepper and Bacon Pasta Bake
• Tomato & Zucchini Oven Baked Pasta
• Bowtie Pasta and Broccoli Bake

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Fusilli Pasta Bake with Bacon & Zucchini

Sometimes you just need a great pasta dish. This Fusilli Pasta Bake with Bacon and Zucchini could be just what you're looking for. Tender pasta noodles wrapped up in a creamy Gouda cheese sauce with salty bacon, zucchini and red peppers. A dish you can made in advance, pop in the fridge and bake just before serving. A great mid week dinner for the whole family.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course

Cuisine: North American

Keyword: bacon, Pasta, zucchini

Servings: 6 servings

Calories: 760kcal

Author: Julia Pinney

Ingredients

• 14 oz fusilli pasta
• 1 Cup cream
• 2 Cups 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

US Customary – Metric

Instructions

• 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.

Nutrition Facts

Fusilli Pasta Bake with Bacon & Zucchini

Amount Per Serving (1 serving)

Calories 760 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 27g169%

Trans Fat 1g

Cholesterol 159mg53%

Sodium 782mg34%

Potassium 412mg12%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 5g6%

Protein 30g60%

Vitamin A 1777IU36%

Vitamin C 32mg39%

Calcium 599mg60%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.