Prep 5 mins
Cook 25 mins
Taken from the BBC Good Food Easy Italian booklet July 2008. I used this recipe whilst we were caravaning in the South of France with limited utensils and space and it worked wonderfully. My 3 yr old (who's recently become a fussy eater) loved it and it has quickly become a family favourite. You can alter the amounts for each ingredient to suit as the original recipe doesn't actually specify amounts and this is just how I did it. I also added some grated cheddar to the topping just because we all love cheese.
- 1 onion, chopped
- 8 slices bacon (either smoked, unsmoked or lardons)
- 1 large courgette, sliced (or 2 small)
- 3 tablespoons green pesto sauce (heaped)
- 400 g chopped tomatoes
- 400 g pasta (whichever type you prefer, I used spirals)
- 1 cup breadcrumbs (fresh)
- 1⁄2 cup parmesan cheese, freshly grated
- Heat the oven to 180C/gas 4.
- Put the pasta on to boil.
- Chop the bacon into pieces.
- Fry the onion and bacon in a pan for a minute or two.
- Add the courgette to the onion and bacon, fry for another couple of minutes until onion is soft.
- Add the pesto and tin of tomatoes then season.
- Mix together.
- Add to the drained pasta, combine thoroughly then pour into an ovenproof dish.
- Mix breadcrumbs and parmesan together and top the pasta with the mixture.
- Bake for 15 minutes until topping is golden.