Cheesy bacon pasta bake with green beans is a really tasty and simple family recipe. On the dinner table in less than one hour, this is a terrific quick healthy meal that requires hardly any effort at all!
Cheesy bacon pasta bake with green beans, now that’s a delicious combination!
There’s nothing quite like good hearty family food, especially when it really hits the spot like this does.
All you need to accompany this filling dish is a fresh crispy salad.
And maybe a cheeky little glass of the red stuff if it’s appropriate. 😉
Judging by the number of shares and views they get you folks love my pasta bake recipes, like these ones:-
I’m always humbled when my recipes are so well liked.
But, those pasta bake recipes are OUR favourite pasta bakes too. So I thought if you like them as much as we do, then it’s about time to make another!
We hope that you find this cheesy bacon pasta bake recipe equally delicious and shareable as the others!
While Lynne and I love our pasta, we wouldn’t have it every night, for reasons I wrote about in the previous sweet potato salad recipe.
But when we do, it’s a tasty pasta bake like this one.
For the 80/20 rule for eating to work it’s all about moderation, right? 🙂
Its all basic store cupboard ingredients we’re using here too.
Helping, as always to save on the pennies.
I’m using frozen green beans but you can use fresh if you like.
Then there’s the salad. Some iceberg lettuce, cucumber, red pepper and spring onions. Delicious fresh tasting and simple!
Cheesy bacon pasta bake with green beans is a really tasty and simple family recipe.
- 200 g whole wheat penne pasta
- 1 tbsp olive oil
- 4 strips bacon* , diced (I use turkey bacon)
- 1 large onion , sliced
- 300 ml skimmed milk
- 15 g corn flour mixed with 2 tbsp cold water
- Freshly ground salt and pepper
- 100 g green beans (I use frozen ones, defrosted)
- 150 g low fat cheese , grated
- Pre-heat oven to 180C Fan
- Cook pasta according to the packet instructions until al-dente. Then drain.
- Whilst pasta is cooking gently heat the olive oil in a large saucepan and add the bacon. Lightly fry the bacon until it is just beginning to crisp then remove it from the saucepan with a slotted spoon and set aside.
- Sauté the onion in the same oil until softened (add a little water to the pan if oil has evaporated) then add the milk and cornflour mixture. Keep stirring until the sauce has thickened and then season to taste.
- Add back the cooked bacon and stir in the green beans. Allow to simmer for a minute, add the cooked, drained pasta and combine everything well.
- Remove the mixture to a casserole dish, spread out evenly and sprinkle the cheese over the top.
- Bake in the centre of an oven for approximately 15 minutes until the cheese has browned slightly and is bubbling.
- Serve with a crispy salad.
*I use turkey bacon because it is healthier, but you could use other types of bacon.
Talking of salads folks, remember how I was joking in the recent shredded kale and spinach salad recipe about how I usually jinx the weather as soon as I publish a new salad recipe?
Well it could be that those days of me jinxing the weather are finally over!
For the last week it’s been wall to wall blue skies!
Check out this picture taken at the weekend past, the view over the Firth of Clyde to Dunoon, when Lady Lynne and I joined her parents for lunch at The Spinnaker Hotel in Gourock.
Long may it continue!
Hope you can join me on Thursday folks for the new healthier tomato basil mozzarella filo pastry recipe. A healthier Empanada recipe!
Catch you then!
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