Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
12
- 1/2 bunch spring onion, reserve some to garnish
- 250grams De Cecco Penne Rigate No 41
- 150grams shortcut bacon, diced
- 1tablespoons olive oil
- 1 free range egg, lightly beaten
- 2 cup shredded tasty cheese
- 1/2 jar basil pesto
Nutrition per serving
967kJ / 231Cal
967 Kilojoules or 231 Calories
11% of daily energy intake*
Protein
11.4grams
Fat
13.6grams
Carbs
15.8grams
Sugars
1.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases. Cook pasta according to packet instructions. Drain.
Step 2 of 4
Meanwhile, in a small frying pan, heat oil over medium heat. Add bacon and cook, stirring occasionally, for 2 minutes or until crispy.
Step 3 of 4
Combine pasta, bacon, pesto, 1 cup cheese, egg and spring onion in a large bowl. Season to taste.
Step 4 of 4
Spoon mixture into prepared muffin pan, press down firmly with back of spoon and sprinkle with remaining cheese. Bake for 12 minutes or until golden. Allow to cool slightly, then carefully remove muffins with a spoon and sprinkle over extra spring onion to garnish.
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