Bacon and Vegetable Pasta Bake

Easy pasta bake that I often fall back on when I want dinner ready quickly. When in a rush after work I microwave the vegetables to soften but if you have time I think that the end result is better if you sauté them. Sometimes I'll add some Italian Herbs to this. But its really just a lazy dinner.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 500  g dry penne pasta
• 737  g  passata (I use the best quality I can)
• 6  slices bacon, rinds removed
• 150  g  Baby Spinach
• 250  g button mushrooms, sliced
• 1  zucchini, trimmed and diced
• 1  carrot, peeled and diced
• 2  stalks celery, trimmed and diced
• 1  red capsicum (bell pepper)
• 3  cups cheese, grated (I mix 1/2 cup parmesan and one and a bit cups of tasty and cheddar)

Directions

1. Preheat oven to 200°C (190°C fan forced). Grease a 6cm deep, 28cm x 35cm baking dish.
2. Cook pasta to packet directions in lots of salted water.
3. Meanwhile, cook bacon under grill until brown and almost crispy, chop and set aside.
4. Add zucchini, carrot and celery to a microwave safe bowl with a dash of water, cover and microwave on high for 4 - 5 minutes or until carrot is tender.
5. Drain pasta and return to the pot. Add zucchini, carrot, celery, mushrooms, capsicum, baby spinach, bacon and passata and stir to combine.
6. Add to greased baking dish and top with cheese. Bake for 25-30 minutes or until golden. Serve with salad and garlic bread if you have the time or inclination.