Pasta bake with crumb topping
11
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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.
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