Creamy Bacon, Red Pepper and Mozzarella Pasta Bake recipe
A rich, comforting pasta bake with smoky bacon, sweet red pepper and a creamy cheese sauce. Finished with bubbling mozzarella for a golden, savoury topping.
45 min · Easy · British Jump to method
Ingredients
- 200g Bacon
- 1 Red Bell Pepper
- 150g Mozzarella Cheese
- 200g Cream Cheese
- 25g Butter
- 300g Pasta
- 1 tsp Salt
- 1 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 849 kcal |
| Protein | 31 g |
| Carbohydrates | 46 g |
| Fat | 54 g |
| Saturated fat | 28 g |
| Fibre | 2.6 g |
| Sugar | 3.5 g |
| Sodium | 1170 mg |
Why this works
A rich, energy-dense pasta bake that is high in protein but also high in saturated fat and sodium, so best enjoyed occasionally rather than as an everyday meal.
High protein from bacon and cheese. Bacon, mozzarella and cream cheese provide a substantial protein hit, which supports satiety and muscle maintenance.
Provides some vitamin C and antioxidants. Red pepper contributes vitamin C and carotenoids, although the amount is modest once divided across four servings.
High in salt and saturated fat. The bacon, cheeses, butter and added salt make this dish particularly high in sodium and saturated fat, which may be a concern for heart health.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Cook the pasta in a large pan of salted water until just tender, then drain and set aside.
- Fry the bacon in a dry pan until starting to crisp. Add the red bell pepper and cook for a few minutes until softened.
- Stir in the butter and cream cheese, then add a splash of the pasta cooking water to loosen the sauce into a creamy coating.
- Fold the cooked pasta through the bacon and red pepper mixture, then season well and spoon into a baking dish.
- Scatter the mozzarella cheese over the top and bake for 15–20 minutes until bubbling and golden.
- Leave to stand for a few minutes before serving so the sauce settles.
Prefer the classic version? Colourful Pepper Pasta Bake
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