INGREDIENTS
375g elbow pasta
175g rindless shortcut bacon rashers, thinly sliced
2 garlic cloves, crushed
3 green onions, thinly sliced
75g butter
1/3 cup (50g) plain flour
4 cups milk
1 1/2 cups mozzarella cheese, grated
2 tablespoons fresh flat-leaf parsley, chopped
2 tomatoes, thinly slice
1 1/2 cups coarse breadcrumbs
1 tablespoon olive oil
DIRECTIONS
Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain. Transfer to a large heatproof bowl.
Preheat oven to 180C/160C fan-forced.
Cook bacon in a large non-stick saucepan over medium heat for 5 minutes or until golden.
Add garlic and onion. Cook, stirring for 2 minutes or until onion is soft. Add to pasta.
Melt butter in same pan over medium heat. Add flour. Cook, stirring for 1 minute or until mixture is bubbling. Gradually stir in milk until smooth.
Cook, stirring constantly for 8 to 10 minutes or until mixture boils and thickens.
Stir in 1/2 cup cheese and parsley. Add to pasta and bacon mixture.
Toss to combine. Season with salt and pepper.
Spoon mixture into a 12 cup-capacity ovenproof dish.
Top with tomato. Sprinkle with breadcrumbs and remaining cheese.
Drizzle with oil. Bake for 30 to 35 minutes or until top is golden.
Stand 2 minutes. Serve, according to Kusina Master Recipes.
BBN/SK/AD
