Give brussels sprouts a new lease of life in this hearty pasta bake recipe. On the table and ready to eat in less than an hour – an easy, family-appropriate midweek meal.
1 broccoli, cut into florets
200g brussels sprouts, finely shredded
200g British free-range smoked bacon lardons
1 onion, sliced
2 garlic cloves, crushed
400g pack fresh penne pasta
Dollop mascarpone or cream cheese
Handful basil leaves, torn
50g mature cheddar, grated
You'll also need...
2 litre ovenproof baking dish
01.Heat the oven to 200°C/180°C fan/gas 6. Put the broccoli and sprouts into a colander and pour over a kettle of freshly boiled. Leave to steam.
02.Heat a large saucepan, then fry the bacon until crisp. Turn down the heat and add the onion and garlic, stirring so the garlic doesn't burn. Once the onion has softened a little, pour in the passata, add the steamed green veg and simmer for 5-6 minutes.
03.Stir in the pasta with the mascarpone and basil, season well, then spoon into the baking dish. Top with the cheddar, then bake for 20-25 minutes until golden and bubbling.