Why recepie famous for?
This che chopped fresh flat-leaf parsley leaves, plus extra, to serve
Ingredients
375g dried fusilli pasta
1 tablespoon olive oil
1 brown onion, chopped
175g shortcut bacon rashers, chopped
2 tablespoons plain flour
425g can Heinz Big red condensed tomato soup
1 1/2 cups grated pizza cheese
1/2 cup grilled capsicum, roughly chopped (see note)
1 cup milk
2 tablespoons finely
Instructions
Step 1
Preheat oven to 200C/180C fan-forced. Grease an 8-cup capacity ovenproof dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a large heatproof bowl.
Step 2
Meanwhile, heat oil in a saucepan over medium heat. Add onion and bacon. Cook for 10 minutes or until onion has softened and bacon is golden. Add flour. Cook, stirring, for 1 minute. Add soup and milk. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Stir in 1 cup cheese.
Step 3
Add capsicum, parsley and soup mixture to pasta. Stir to combine. Spoon into prepared dish. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden. Serve.
leave comments