Smokey bacon and sweetcorn pasta

    1 hour 10 min

    Full of flavour pasta, a favourite of my family and friends. Very easy and economical to make and easy enough for midweek.

    10 people made this

    Serves: 4 

    • 8 to16 rashers smokey bacon
    • 300g to 400g fusilli pasta
    • 1 tin Batchelors® low fat condensed chicken soup
    • 200ml semi-skimmed milk
    • 1 small tin sweetcorn
    • dried mixed herbs, to taste
    • 1 to 2 cloves garlic, crushed
    • salt and pepper, to taste
    • paprika, to taste
    • 400g grated cheese

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Grill the bacon until no longer pink and cut into small pieces when cooked.
    2. While the bacon is cooking, over a high heat bring a saucepan of water to the boil and add pasta. Simmer for approximately 12 minutes or as instructed on the packet. Drain.
    3. Preheat the oven to 200 C / Gas 6.
    4. In a bowl combine the tin of chicken soup and milk and stir.
    5. In an oven dish, combine the sweetcorn, dried mixed herbs, crushed garlic and sprinklings of salt, pepper and paprika. Add the pasta and bacon, then a handful of the cheese, mix well. Now add the soup and milk mixture and mix everything together. Sprinkle the remaining cheese over the top.
    6. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is golden brown. Remove from the oven and serve.

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