Ingredients:
375g dried pasta
Oil for frying
6 rashers of smokey bacon, cut into bite size pieces
1 onion finely sliced
80g shredded kale
1 tsp smoked paprika
300ml boiling water + 1 vegetable stock cube
300g garlic and herb cream cheese
200g brie cut into cubes
A ball of mozzarella cut into thin slices
Method:
Heat the oven to 180C
Place the pasta in a large saucepan and cover in boiling water.
Bring to the boil and simmer for 10 minutes or until just tender.
Whilst the pasta cooks, heat a drizzle of oil in a large frying pan.
Add the bacon pieces and onion to the frying pan. Fry for 5 minutes on a medium heat, stirring regularly.
Stir in the kale and smoked paprika and fry for a further 3 minutes.
(Add a little more oil if needed)
In a measuring jug, pour boiling water over the stock cube. Stir until dissolved.
Whisk in the cream cheese.
Drain the pasta and return it to the saucepan.
Pour over the stock, followed by the bacon, onion and kale. Season with salt and pepper.
Stir until combined.
Pour half of the pasta into a deep oven proof dish.
Press half the cubes of brie into the pasta at even intervals.
Pour the rest of the pasta into the dish and repeat with the remaining brie.
Place the sliced mozzarella over the pasta and bake in the oven for 25 minutes until the brie has melted and the mozzarella is starting to turn a golden brown.
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