Penne and speck bake

Serves: 4
Preparation Time: 15
Cooking Time: 35


  • 200 gm dry Penne pasta
  • 1 tbs olive oil
  • 250 gm speck or streaky bacon, thinly sliced
  • 1 medium onion, finely chopped
  • 200 gm button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 40 gm butter
  • 40 gm plain flour
  • 500 ml (2 cups) Campbell’s Real Stock, Chicken
  • 150 gm gruyere cheese, grated
  • 100 ml thickened cream


  1. Pre-heat oven to 180 c.
  2. Cook the pasta in salted boiling water following packet instructions, drain and set aside.
  3. Meanwhile, heat oil in a medium frying pan, cook the bacon for 5 mins or until crispy. Add the onion, mushrooms and garlic, cook for 3-4 minutes.
  4. To make the sauce, heat a medium sized saucepan. Add butter and melt, then stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add the Campbell’s Real Stock gradually, stirring continuously until slightly thickened, about 5 minutes. Stir in 50 gm of cheese and the cream, season with salt and pepper.
  5. Combine pasta, bacon and mushroom mixture with sauce. Pour mixture into a 2.5 litre heatproof dish. Sprinkle with the remaining cheese and bake for 15-20 minutes or until golden on top.


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