CHEESY MUSHROOM-ANDBACON RIGATONI BAKE

Serves 4 to 6

EASY

Preparation: 20 minutes Cooking: 1 hour

Woolworths Italian bronze die-cut rigatoni 500 g

Woolworths wood-smoked bacon 250 g olive oil 1 T, plus extra for drizzling baby leeks 200 g, sliced rosemary 5 g chopped garlic 4 cloves, crushed

Woolworths champignon pasta sauce 1 x 340 ml jar sea salt and freshly ground black pepper, to taste

Woolworths Maasdam cheese or white Cheddar 100 g, grated large brown mushrooms 250 g, sliced cream 1 cup

1 Preheat the oven to 200°C. Cook the pasta until just cooked, but do not overcook. Drain and set aside. 2 While the pasta is cooking, place the bacon in a large, deep baking tray with 1 T olive oil and bake for 5 minutes. Remove the bacon from the tray and add the leeks, rosemary and garlic and bake again for 5 minutes. 3 Remove from the oven and add the pasta sauce and cooked pasta, toss to coat evenly, spread in an even layer and season to taste. 4 Sprinkle over

the cheese, arrange the mushrooms over the bake and pour over the cream. Drizzle with olive oil or add a few knobs of butter and bake for 45 minutes, or until golden. Sprinkle over the bacon and serve hot with a green salad or steamed broccoli tossed in olive oil and lemon juice.

WINE: Woolworths Alto Rouge 2018