Photo of Pasta bake with crumb topping by WW

Pasta bake with crumb topping

10
10
10
SmartPoints® value per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
Italian-style pasta bakes are now an everyday classic because they are filling, easy and oh-so delicious.

Ingredients

pasta

200 g, (macaroni)

red onion

1 medium, finely chopped

carrot(s)

1 medium, finely chopped

celery

1 individual, finely chopped

zucchini

1 small, coarsley grated

Hans 98% Fat Free Short Cut Bacon

125 g, fat trimmed, chopped

no added salt tomato paste

2 tbs

sweet white wine

cup(s), (80ml)

canned diced tomatoes

400 g

sourdough bread

70 g, made into breadcrumbs (1 cup)

grated parmesan cheese

¼ cup(s), (20g)

olive oil

1 tbs

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 180°C or 160°C fan-forced. 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.
  6. Meanwhile, preheat oven to 180°C or 160°C fan-forced. Place breadcrumbs, parmesan and oil in a small bowl. Stir to combine. Lightly spray a 2 litre (8-cup) capacity ovenproof dish with oil.

Notes

SERVING SUGGESTION: Baby rocket or spinach leaves.

Start eating better than ever!