Bacon and olive pasta bake
PersonalPoints™ per serving
Fresh basil and salty olives lift plain pasta to from ho-hum to oh-yum. This cheese-topped marvel makes a filing lunch or simple dinner.
300 g, (orecchiette)
125 g, thinly sliced
Black olives, drained
100 g, (kalamata)
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
2 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray four 1¾-cup (430ml) capacity ovenproof dishes with oil.
- Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain, then return to pan.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook bacon, stirring, for 4–5 staminutes or until crisp. Add pasta sauce and bring to the boil. Cook, stirring occasionally, for 5 minutes or until sauce thickens. Add bacon sauce, olives and fresh basil to pasta, tossing well to combine. Spoon into prepared dishes, sprinkle tops with cheese, then bake for 15 minutes or until cheese is melted and golden. Serve or reheat in microwave at work
SERVING SUGGESTION: Mixed green salad.