ingredients

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• ✓500g penne pasta, cooked
• ✓300ml heavy cream
• ✓3 cups of chicken stock
• ✓1 onion, diced
• ✓2 garlic cloves, crushed
• ✓2 cups spinach leaves
• ✓350g bacon, sliced into thin strips
• ✓250g button mushrooms, sliced finely
• ✓1 spring onion, sliced finely
• ✓1 roasted capsicum, finely diced
• ✓1 1/2 cups provolone cheese
• ✓1 tsp dried oregano
• ✓pinch of salt & pepper
• ✓1 tbsp olive oil

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Cook pasta according to packet instructions, minus 2 minutes (It will cook more in the oven!)

3. 3

   In a large pan, heat olive oil over medium to high heat.

4. 4

   Place onion, spring onion, garlic, mushrooms, and bacon into the pan and cook for 8-10 minutes, until mushrooms are cooked through and onion is translucent.

5. 5

   Add cream, roasted capsicum, stock and spinach and season with salt, pepper and dried oregano. Stir until the spinach has wilted.

6. 6

   Add pasta and 1 cup of the provolone cheese to the mix and stir. (you may need to transfer to a large mixing bowl, it's a lot!!)

7. 7

   Place pasta mixture into a large baking tray. Sprinkle with the remaining 1/2 cup of cheese. Place into the oven for 20 minutes or until lightly golden brown.

8. 8

   Eat!