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Bacon Tomato Pasta Bake is creamy, cheesy and loaded with bacon, with tomatoes adding a fresh contrast. It’s the sort of dinner that works when you want something filling.
Bacon Tomato Pasta Bake brings together creamy cheese sauce, smoky bacon and juicy tomatoes. Try this easy pasta bake for a comforting family dinner.
Why You Will Love and Enjoy Bacon Tomato Pasta Bake
- The sauce is creamy and properly cheesy without needing complicated ingredients.
- Bacon adds plenty of savoury flavour, while the tomatoes cut through the richness.
- It’s an easy make-ahead style dinner that feels like proper comfort food without a mountain of dishes
Additional Information
- Can I use a different pasta? Absolutely. Penne, rotini, macaroni, shells or another short pasta will work. The main thing is to cook it slightly under al dente because it’ll soften more while baking.
- Why cook the pasta slightly less? This is one of the easy-to-miss parts of the original recipe. Fully cooked pasta can become soft or mushy after another 30 to 40 minutes in the oven. Taking it out 1 to 2 minutes early gives you a much better finished texture.
- Can I use all one type of cheddar? Yes. The white and yellow cheddar can be swapped for each other. Using both gives the dish a nice mix of flavour and colour, but it isn’t essential.
- Can I substitute the Parmesan? You can replace the Parmesan with a little more cheddar, although Parmesan adds a sharper, saltier flavour that helps balance the creamy sauce. Grana Padano would also work well.
- Can I use a different cheese for the topping? Definitely, mozzarella can be mixed with cheddar for a stretchier topping, or Monterey Jack can be used for a milder finish.
- Can I use pre-cooked bacon? Yes, although freshly fried bacon gives better flavour. If using pre-cooked bacon, chop it and warm it through before adding it to the pasta.
- What should I do if my cheese sauce gets too thick? Stir in a small splash of warm milk until it loosens. The sauce should be creamy and pourable before the pasta is added, not stiff like a spread.
- Why shouldn’t I boil the cheese sauce after adding the cheese? High heat can make the cheese separate and turn the sauce oily or grainy. Removing the sauce from the heat before adding the cheddar and Parmesan helps keep it smooth.
- Will the tomatoes make the pasta watery? They can if they’re very juicy. Pat the tomato slices dry with paper towel before adding them, and don’t pile them too thickly across the surface.
- Can I prepare it ahead? Yes. Assemble the pasta bake, cover it and refrigerate it until you’re ready to bake. Because the pasta will absorb some of the sauce while it sits, add a small splash of milk or cream before baking if it looks noticeably dry. You may also need a little extra baking time if it’s going straight from the refrigerator into the oven.
- How long can it be stored? Cool leftovers promptly and refrigerate them in a covered container for up to 3 to 4 days. Reheat individual portions in the microwave or reheat a larger amount covered in the oven until hot throughout.
Bacon Tomato Pasta Bake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
A creamy, cheesy pasta bake loaded with bacon, tomatoes, and plenty of cheddar, with just enough Parmesan to add depth. It’s the kind of dinner that’s easy to throw together, but tastes like you put in a lot more effort than you actually did.
Ingredients
Units
Scale
- 1 pkt short pasta of choice, such as screws
- 1 pkt bacon
- Tomato slices, enough to cover the top
- 1 cup grated white cheddar cheese
- 1 cup grated yellow cheddar cheese
- 1/2 cup grated Parmesan cheese
- Extra cheddar cheese for topping
- 4 tbsp butter
- 4 tbsp flour
- 2 cups warm milk
- 250 ml cream
- 1/4 tsp nutmeg
- 1/8 tsp garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Fry 1 pkt bacon in a large frying pan over medium heat until cooked and lightly browned, but don’t take it all the way to crispy. Drain on paper towel, then chop the bacon into small pieces. Set aside.
- Bring a large pot of salted water to a boil and cook 1 pkt short pasta according to the package directions, but I’d take it off about 1 to 2 minutes early so it’s still slightly firm as it’ll continue cooking in the oven. Drain well and toss with a small amount of butter if needed to stop it sticking.
- Heat the oven to 350⁰F (180⁰C).
- Melt 4 tbsp butter in a saucepan over medium heat.
- Add 4 tbsp flour and whisk for about 1 minute, just until the flour is cooked into the butter. Don’t let it brown.
- Slowly whisk in 2 cups warm milk, adding it gradually so the sauce stays smooth.
- Add 1/4 tsp nutmeg, 1/8 tsp garlic powder, salt and freshly ground black pepper to taste. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 4 to 6 minutes.
- Remove the saucepan from the heat.
- Add 1 cup grated white cheddar cheese, 1 cup grated yellow cheddar cheese and 1/2 cup grated Parmesan cheese. Stir until the cheeses are mostly melted and the sauce is smooth.
- Stir in 250 ml cream. Return the saucepan to low heat just long enough to warm the sauce through, stirring gently. Don’t let it boil, or the cheese sauce can become oily or grainy.
- Add the cooked 1 pkt short pasta to the cheese sauce and stir until well coated.
- Fold in the chopped bacon, making sure it’s spread through the pasta rather than sitting in one big bacon pile.
- Lightly grease a casserole dish with cooking spray. Spoon in the pasta mixture and spread it out evenly.
- Arrange the tomato slices over the top, then season the tomatoes lightly with salt and freshly ground black pepper.
- Sprinkle extra cheddar cheese generously over the tomatoes.
- Reduce the oven temperature to 320⁰F (160⁰C) and bake for about 30 to 40 minutes, until the pasta is bubbling around the edges and the cheese is melted and lightly golden.
- If you want a little more colour on top, increase the oven temperature for the last few minutes and keep a close eye on it.
- Let the pasta bake sit for about 5 to 10 minutes before serving. It gives the sauce a chance to settle, and it’ll be much easier to scoop.
Recipe Card powered by
Creamy cheese sauce, smoky bacon, two kinds of cheddar, Parmesan and tomatoes on top.
Bacon Tomato Pasta Bake delivers creamy cheese sauce, savoury bacon, tender pasta and juicy baked tomatoes in every serving. Three cheeses give it plenty of depth, while the tomatoes keep the rich sauce balanced. It’s straightforward enough for a weeknight but satisfying enough to make dinner feel special, so there’s very little reason not to get that casserole dish in the oven.
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OMG! I can imagine the melting cheese on this one.
Glad you like it ! Enjoy 😉