Cheesy Bacon and Peppadew Pasta Bake |

Name: Cheesy Bacon and Peppadew Pasta Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Cooked macaroni, prepared according to package instructions; 7/8 cup – 200 g diced back bacon or smoked sausage; 1 tbsp olive oil, for frying; 1 onion, chopped; 2 tsp minced garlic; 3 tbsp chopped peppadews (sweet piquant red peppers); 1 cup All Gold tomato and chili pasta sauce; 3 tbsp sour cream; 1/4 cup boiling water, plus extra if needed; 1 1/2 cups grated cheddar cheese; 2 tomatoes, cut into rounds; 4 large eggs; 1/2 cup milk; Salt and black pepper, to taste; Cooking spray, for greasing the baking dish

Description

This cheesy pasta bake brings together smoky bacon, sweet peppadews, a tomato and chili sauce, and plenty of melted cheddar. The eggs help hold everything together, while juicy tomato slices on top add a lovely finishing touch.

Ingredients

Units Scale

Cooked macaroni, prepared according to package instructions
7/8 cup - 200 g diced back bacon or smoked sausage
1 tbsp olive oil, for frying
1 onion, chopped
2 tsp minced garlic
3 tbsp chopped peppadews (sweet piquant red peppers)
1 cup All Gold tomato and chili pasta sauce
3 tbsp sour cream
1/4 cup boiling water, plus extra if needed
1 1/2 cups grated cheddar cheese
2 tomatoes, cut into rounds
4 large eggs
1/2 cup milk
Salt and black pepper, to taste
Cooking spray, for greasing the baking dish

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Instructions

Cook the macaroni according to the package instructions until just tender. Drain well and set aside. Preheat your oven to 350⁰F (180⁰C) and lightly coat a medium ovenproof baking dish with cooking spray.
Heat 1 tbsp olive oil in a frying pan over medium heat. Add 200 g diced back bacon or smoked sausage and fry until the bacon is crispy or the sausage is nicely browned. Remove from the pan and set aside. If there’s plenty of fat left in the pan, drain off the excess, leaving a little behind for the vegetables.
Add 1 chopped onion to the same pan and cook until softened. Stir in 2 tsp minced garlic and 3 tbsp chopped peppadews, then cook for another minute or so, stirring to prevent the garlic from burning.
Pour in 1 cup All Gold tomato and chili pasta sauce, 3 tbsp sour cream, and 1/4 cup boiling water. Stir well and let the sauce simmer for 2 minutes. If it looks too thick to coat the macaroni, add a little more hot water. Taste the sauce and season with salt and black pepper as needed.
Transfer the drained macaroni to the prepared baking dish. Pour the onion, garlic, and peppadew sauce over the pasta and mix thoroughly so every bit gets coated.
In a separate bowl, lightly beat 4 large eggs with 1/2 cup milk. Pour the egg mixture evenly over the macaroni and gently toss to distribute it throughout the dish. Stir in the cooked bacon or browned sausage, then spread the pasta out evenly.
Scatter 1 1/2 cups grated cheddar cheese over the top and arrange 2 sliced tomatoes across the surface.
Bake uncovered at 350⁰F (180⁰C) for 20 to 25 minutes, or until the egg mixture is set in the centre and the cheese has melted. If the top needs a little more colour, leave it in for a few extra minutes, keeping an eye on the tomatoes and cheese.
Let the pasta bake stand for 5 minutes before serving. This gives the egg mixture a chance to settle, making it easier to scoop out generous portions without everything falling apart.

Notes

Prepared, tried, and tested by Gail