Sometimes you just need a great pasta dish. This Fusilli Pasta Bake with Bacon and Zucchinicould 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.
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.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Fusilli Pasta Bake with Bacon & Zucchini
Amount Per Serving (1 serving)
Calories 760Calories 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.