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Photo of Mushroom, bacon and broccoli pasta pie by WW

Mushroom, bacon and broccoli pasta pie

Total Time
1 hr 15 min
25 min
50 min


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


200 g, button, sliced

Shortcut bacon

125 g, chopped


400 g, cut into small florets

Cooked wholemeal pasta

2½ cup(s), spiral (370g)

Grated parmesan cheese

¾ cup(s), (60g)


3 medium, lighlty beaten

Skim milk

½ cup(s), (125ml)

Fresh chives

¼ cup(s), finely chopped, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm (base measurement) round cake tin with oil. Line base and side with baking paper.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, mushrooms and bacon, stirring, for 5 minutes or until mushrooms are tender. Transfer to a large bowl.
  3. Meanwhile, boil, steam or microwave broccoli until just tender. Drain.
  4. Add broccoli, pasta, ½ cup (40g) parmesan, egg, milk and chives to mushroom mixture and stir to combine. Spoon pasta mixture into prepared tin. Sprinkle with remaining parmesan. Bake for 40 minutes or until firm and golden. Set aside in tin for 5 minutes before inverting onto a serving plate. Cut into wedges to serve.


SERVING SUGGESTION: Baby spinach leaves, grape tomatoes and shaved fennel, drizzled with balsamic vinegar. TIPS: You will need to cook 1⅓ cups (240g) dried pasta to get 2½ cups (370g) cooked pasta. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave.