Creamy Spinach and Bacon Pasta Bake
- 630 g pack of Ricotta Spinach & Parmesan Agnolotti - or similar
- 5 rashers of short cut bacon
- 100 g of baby spinach leaves
- 200 g of cherry tomatoes
- 250 g of mascarpone cheese
- ½ cup 40g of parmesan cheese - finely grated
- Salt and pepper
Preheat your oven to 180 degrees.
Cook the fresh filled pasta as per the packet instructions, drain and set aside.
While the pasta is cooking, slice the bacon into small pieces and cook in a frying pan over a medium heat until it begins to brown.
Pour the cooked filled pasta into a 20cm x 20cm baking dish and add the cooked bacon, baby spinach leaves and cherry tomatoes (which have been cut in half).
Sprinkle with salt and pepper before adding the mascarpone cheese and carefully stirring it through until all the ingredients are coated.
Sprinkle the Creamy Spinach and Bacon Pasta Bake with the grated parmesan cheese before placing into the oven to cook for 25 minutes or until the cheese begins to brown.
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg