Recipe may contain gluten, peanuts, tree nuts, milk and soy.
This baked pasta dish resembles a honeycomb pattern, hence the name. The flavours, however, are all cheese, French onion and bacon.
500g pkt rigatoni pasta
25g salted butter
1 brown onion, very finely diced
200g streaky bacon rashers, rind removed, very finely diced
250ml (1 cup) milk
300ml thickened cream
125g cream cheese
45g pkt French onion soup mix
1 1/2 cups grated 3-cheese blend
4 Method Steps
Step 1Preheat oven to 200C/180C fan forced. Grease a 23cm springform cake pan and line the base with baking paper.
Step 2Cook the pasta(500g pkt rigatoni pasta) in salted (25g salted butter) boiling water for 10 minutes or until al dente. Drain well and spread over a large tray to dry slightly. Arrange upright in the prepared pan to form a tight honeycomb pattern.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 3Meanwhile, melt the butter in a large frying pan over medium-high heat. When foaming, add the onion (1 brown onion, very finely diced) and bacon (200g streaky bacon rashers, rind removed, very finely diced). Cook, stirring, for 3-4 minutes. Add the milk (250ml (1 cup) milk), cream (300ml thickened cream) and cream cheese (125g cream cheese), stirring until cheese is melted. Stir in the soup mix (45g pkt French onion soup mix). Set aside to cool, stirring occasionally, for 10 minutes. Pour mixture over the rigatoni. Scatter with cheese (1 1/2 cups grated 3-cheese blend).
Step 4Bake for 20-25 minutes or until golden. Rest for 5 minutes before cutting into slices to serve.