• Half-fill a large saucepan with water. Add a generous pinch of salt, then 
bring to the boil over high heat.
• Cook penne in boiling water until ‘al dente’, 12 minutes. 
• Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).
• Drain penne, then return to saucepan.  

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. 
Little cooks: Older kids, help add the pasta to the saucepan under adult 
supervision. Be careful, the water is boiling!

• Meanwhile, preheat the grill to high.
• Chop broccoli (including stalk!) into small florets.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli and diced bacon, breaking up with a spoon, until golden,  
6-7 minutes. Add savoury seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium, then add cream and reserved pasta water. 
• Simmer until slightly thickened, 1-2 minutes. 

• Stir cooked penne, grated Parmesan cheese and the salt through the sauce, then transfer to a baking dish.
• Evenly sprinkle with shredded Cheddar cheese. 
• Bake until golden, 5-7 minutes. 

Little cooks: Help by sprinkling the Cheddar cheese on top.

• Divide creamy bacon and extra cheesy broccoli pasta bake between  
bowls to serve. Enjoy!

ELEVATE ME: If you've added extra ingredients to this recipe, roughly chop 
roasted almonds. Drizzle basil pesto over pasta bake. Garnish with almonds and tear over parsley.