Bacon and olive pasta bake
300 g, (orecchiette)
Hans 98% Fat Free Short Cut Bacon
125 g, thinly sliced
black olives, drained
100 g, (kalamata)
light cheddar cheese
40 g, 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