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Meat lovers pasta bake

Meat lovers pasta bake

Total Time
1 hr 40 min
15 min
1 hr 25 min


Brown onion

1 large, finely chopped


1 clove(s), crushed

Tomato paste

1 tbs

Canned diced tomatoes

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

Fresh thyme

1 tsp, leaves

Balsamic vinegar

1 tbs

Wholemeal pasta, dry

200 g, penne

Skinless chicken breast

300 g, stir-fry strips

Shortcut bacon

65 g, (buy 75g), fat trimmed, coarsely chopped

Pepperoni salami

40 g, slices

Dried oregano

1 tsp

Red capsicum

1 medium, cut into 1cm thick strips

Yellow capsicum

1 medium, cut into 1cm thick strips


80 g, drained

Mixed salad leaves

200 g, to serve

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook onion, stirring occasionally, for about 5 minutes or until soft. Add garlic and cook, stirring, for a further 1 minute. Stir in tomato paste, tomatoes, thyme, vinegar, and 1½ cups (375ml) water. Bring to the boil. Reduce heat and simmer, partially covered, for about 1 hour, stirring occasionally, or until sauce is thick. Season with salt.
  2. Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain and set aside.
  3. Preheat oven to 180°C. Spray a large deep non-stick frying pan with oil and heat over medium-high heat. Cook chicken and bacon for 2-3 minutes, stirring, until lightly browned. Add pepperoni, capsicum strips and oregano and cook, stirring occasionally, for a further 3-4 minutes, until capsicum has softened.
  4. Add sauce and cooked pasta to frying pan. Season with salt and pepper and stir to combine. Transfer mixture to a 2.5L (10 cup) capacity ovenproof dish. Tear bocconcini into pieces and scatter over top of pasta bake. Bake for 20 minutes or until top is golden.
  5. Serve pasta bake with salad leaves.