This is really little more than a play on the bacon and tomato pasta bake I made earlier this year. It’s not quite as frugal, but the cost of a courgette is never going to break the bank!
Pasta bakes are always a bit of a faff if you are making them for immediate consumption. However, they are a really handy standby for making ahead of time, either for later in the day or the evening before you want them.
For the sake of 15 minutes work of an evening, you have a really tasty dinner waiting for you when you come home from work the following day. Just pop it in the oven and go away until it’s ready!
3 thick rashers of bacon, cut into strips
1 courgette (zucchini) quartered lengthways and cut into small pieces similar in size to the penne
1 450g tin of tomatoes
Salt and pepper to taste
180g penne pasta
Freshly grated cheddar or parmesan cheese
Dry-fry the bacon in a small frying pan until it starts to brown, season with a little black pepper and stir around. Add the courgette pieces and then add the tinned tomatoes, stir and leave to simmer gently for 10 to 12 minutes.
At the same time, cook the pasta according to packet directions, drain, return to the pan and add the sauce and combine the two together.
Decant into an oven-proof dish and add a grating of parmesan cheese.
Bake at 190oC / 375oF / Gas mark for 25 minutes, until the cheese and top pasta is browned.
This just needs a little bread to mop up the delicious tomato juices and a nice salad on the side.