Recipe may contain gluten, peanuts, tree nuts, milk and soy.
This easy dinner bake combines pasta, bacon, French onion soup mix, cream and cheese for the ultimate crowd-pleasing meal.
375g dried penne rigate
1 tbsp extra virgin olive oil
2 large brown onions, thinly sliced
200g shortcut bacon rashers, roughly chopped
2 garlic cloves, crushed
3 sprigs fresh thyme, plus extra leaves to serve
40g sachet French onion soup mix
1/2 cup dry white wine
300ml pure cream
1 1/2 cups grated Colby cheese
5 Method Steps
Step 1Preheat oven to 200C/180C fan-forced.
Step 2Cook pasta(375g dried penne rigate) in a large saucepan of boiling salted water until almost tender (see note). Drain well. Return to pan.
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Step 3Meanwhile, heat butter (25g butter) and oil (1 tbsp extra virgin olive oil) in a large frying pan over medium heat. Cook onion (2 large brown onions, thinly sliced), stirring occasionally, for 10 minutes or until softened. Add bacon (200g shortcut bacon rashers, roughly chopped). Cook, stirring occasionally, for 5 minutes or until browned. Add garlic (2 garlic cloves, crushed) and thyme (3 sprigs fresh thyme, plus extra leaves to serve). Cook for 30 seconds.
Step 4Add soup mix (40g sachet French onion soup mix) to onion mixture, stirring to coat. Add wine (1/2 cup dry white wine). Simmer until reduced by half. Gradually stir in cream (300ml pure cream). Season with pepper. Add to pasta. Toss well to coat. Spoon mixture into a 6cm-deep, 17cm x 28cm baking dish. Sprinkle top with cheese (1 1/2 cups grated Colby cheese). Bake for 20 to 25 minutes or until cheese is golden and melted.
Step 5Serve sprinkled with extra thyme leaves.
Don’t cook the pasta until tender at this stage as it will continue to cook in the oven.