Name: Rigatoni cheesy bakes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 300 gram rigatoni pasta; 2 teaspoon olive oil; 4 rashers chopped rindless bacon; 1 finely chopped onion; 60 gram butter; 1/4 cup plain flour; 2 cup milk; 2 cup grated tasty cheese; 1/2 cup thickened cream; 50 gram baby spinach leaves; 6 1-cup ramekins; 1/3 cup grated parmesan cheese; 1/4 cup dried breadcrumbs

Ingredients

300 gram rigatoni pasta

2 teaspoon olive oil

4 rashers chopped rindless bacon

1 finely chopped onion

60 gram butter

1/4 cup plain flour

2 cup milk

2 cup grated tasty cheese

1/2 cup thickened cream

50 gram baby spinach leaves

6 1-cup ramekins

1/3 cup grated parmesan cheese

1/4 cup dried breadcrumbs

Method

1.In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain well. Return to pan.

2.Meanwhile, heat olive oil in a medium saucepan on high. Saute bacon and onion 4-5 minutes, until bacon is crisp. Add to pasta. Melt butter in same pan on medium. Stir in flour and cook, stirring, 1 minute.

3.Remove from heat. Gradually add milk. Return to heat and cook, stirring, until boiling. Reduce heat to low and simmer 2 minutes. Remove from heat. Stir through cheese and cream. Blend into pasta mixture spinach.

4.Season to taste. Spoon into 6 x 1-cup ramekins. Sprinkle with combined parmesan cheese and breadcrumbs. Bake 15-20 minutes, until golden.

You can use any type of tubular pasta such as macaroni or penne, or spiral pasta can be used if preferred.
Note

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Ingredients

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