Mushroom & Bacon Pasta Bake

When it is close to grocery shopping time, the cupboards are bare and dinner needs to be on the table, there always seems to be a couple of staples in my fridge - lardons and mushrooms along with a packet of pasta on the shelf. If we are eating together as a family, I tip the childrens portion into one serving dish, add the chilli and pour the remaining portions into a separate serving dish.

Category:  Midweek Express  - 


For 4 Serving(s)


  • 200 g pack smoked lardons (or chopped bacon)
  • 1 onion, halved and finely sliced
  • 1 cloves garlic, crushed
  • 250 g mushrooms, wiped, halved and sliced
  • 800 g can whole tomatoes
  • 2 tbs ready grated parmesan cheese plus extra for sprinkling
  • chilli sauce (optional)
  • pre-cooked pasta penne

Mushroom & Bacon Pasta Bake Directions

  1. Preheat the oven to 180 degrees C
  2. Place the lardons, onion and garlic into a heavy based saucepan. Gently cook until the visible fat has melted away from the lardons and the onions are soft. Add the mushrooms to the pan and continue to cook for 2-3 minutes until the mushrooms have started to soften.Empty the entire contents of the can of tomatoes into the saucepan. Simmer, uncovered, for about 15 minutes until the mixture has thickened and the tomatoes have started to break down.
  3. Remove from the heat and allow to cool a little. Stir in the 2 tbs parmesan cheese, chilli sauce, to taste, and seasoning. Pour the sauce over the precooked pasta, mix thoroughly and pour into an ovenproof serving dish. Sprinkle more parmesan over the top and bake for about 15 minutes until heated through.