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Pasta bake with crumb topping

Pasta bake with crumb topping

11
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
This Italian-style pasta bake with a sourdough and parmesan crispy crumb topping will become a family fave in no time. Filled with ZeroPoint foods including carrot, celery, zucchini and diced tomatoes, it's perfect for a cosy night in or a family dinner.

Ingredients

Dry pasta

200 g, (macaroni)

Red onion

1 medium, finely chopped

Carrot(s)

1 medium, finely chopped

Celery

1 stick(s), finely chopped

Zucchini

1 small, coarsley grated

Shortcut bacon

90 g, (buy 100g), fat trimmed

No added salt tomato paste

2 tbs

Dry-style white wine

⅓ cup(s), (80ml)

Canned diced tomatoes

1 400g can, (1 x 400g can)

White sourdough bread

70 g, made into breadcrumbs (1 cup)

Grated parmesan cheese

¼ cup(s), (20g)

Olive oil

2 tsp

Oil spray

2 x 3 second spray(s)

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. Meanwhile, lightly spray a large saucepan with oil and heat over medium heat. Cook onion, carrot, celery, zucchini and bacon, stirring occasionally, for 7 minutes or until softened. Add paste and cook, stirring, for 1 minute. Add wine and bring to the boil. Cook for 1–2 minutes or until reduced by half.
  3. Add tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until thickened. Add pasta and stir to combine.
  4. Meanwhile, preheat oven to 160°C. Place breadcrumbs, parmesan and oil in a small bowl. Stir to combine. Lightly spray a 2 litre (8-cup) capacity ovenproof dish with oil.
  5. Place pasta mixture in prepared dish. Sprinkle with breadcrumb mixture. Bake for 20 minutes or until topping is golden and crisp. Serve.

Notes

Serve with baby rocket or spinach leaves.

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