Grated parmesan and streaky bacon stirred into shell pasta, baked till crispy and golden and topped with a parsley and breadcrumb mix.
Yield
4 Servings
Prep Time
15mins
Cook Time
30mins
Difficulty Level
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Grated parmesan and streaky bacon stirred into shell pasta, baked till crispy and golden and topped with a parsley and breadcrumb mix.

Ingredients

  • 500 g pasta shells
  • 1 tbsp olive oil
  • 4 rashers streaky bacon, roughly chopped
  • 1 onion, finely chopped
  • 3 cloves, garlic, crushed
  • 60 g butter
  • ¼ cup plain flour
  • 3 cups milk
  • ½ cup parmesan, grated
  • ½ lemon, juiced
  • 400 g can cherry tomatoes, drained
  • 420 g can red salmon in oil, drained, bones and skin removed, flaked into chunks
  • 200 g sourdough bread, torn
  • ⅓ cup parsley leaves
01.

Preheat oven to moderate 180 C.

02.

Cook paste following packet instructions. Drain.

03.

Mean while, in a frying pan, heat oil on medium. Sautè bacon, onion, garlic 4-5 mins, until onions softens.

04.

In a medium saucepan, melt butter on medium heat. Add flour and cook 1 min, stirring. Gradually whisk in milk. Cook 3-4 mins, stirring, until boils and thickens. Stir in parmesan and juice.

05.

In an 8-cup-capacity baking dish, combine pasta with bacon mixture, tomatoes and salmon. Toss through sauce.

06.

In a food processor, pulse bread to a fine crumb. Add parsley and pulse to chop well. Sprinkle over pasta mixture in dish. Bake 10-15 mins, until topping is golden.

Top Tip: Any leftover mashed potato makes a delicious topping underneath the breadcrumb layer.

Photo: Rodney Macuja/Bauer

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