Cheesy pea and pasta bake

Cheesy pea and pasta bake

There is something very comforting about a pasta bake, if you’re busy and need something filling with hidden vegetables, this is a great option for a family friendly meal.


1tbsp olive oil
1 large onion, chopped
8 rashers of bacon, chopped
500g pasta
50g butter
50g plain flour
400ml milk
225g cheddar cheese, grated
1 tsp English mustard
150g frozen peas, thawed
1 large tomato, cut into slices



Start by heating oil in a frying pan on a medium heat. Once hot, add the onions and cook for around 5 minutes until they have softened. Add the bacon pieces and cook for a further five minutes until the bacon is cooked.

Cook the pasta according to the pack instructions until al dente. Drain and then toss with a little oil to prevent it from sticking, leave to the side to cool.

Make the cheese sauce by melting the butter in a saucepan on a medium heat, then add the flour. Stir to combine and cook for around 2 minutes until the paste starts to smell nutty. Add a drop to milk, stir to combine then continue to add the milk, little by little and stirring after each addition until it’s all been added. Bring to the boil, stirring all the time, reduce the heat to a simmer for 3 minutes. Remove from the heat, add 150g of the cheese and the mustard, stir until melted and then set aside.

Tip the pasta into an oven proof casserole dish.

Add the onions, bacon and please and stir to combine. Tip in the sauce and stir thoroughly until the pasta is coated. Lay the tomato slices on top and then sprinkle over the remaining cheese.

Place in the oven and bake for 25 minutes until bubbling, for extra crispiness, brown under a hot grill.
Remove from the oven and allow to stand for around 10 minutes and then serve.

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