Roasted broccoli & bacon conchiglie bake with lemon crème fraîche
I like to make this mac & cheese-style dish in a large, shallow roasting tin, so you get the maximum surface area for the crunchy topping. There’s broccoli and spinach for added greens and a wonderful savoury note from the bacon. Feel free to use any cheese you have left over in the fridge; blue cheese or cheddar would work well.
Source: The Quick Roasting Tin
Ingredients
- 300 g conchiglie or other favourite pasta shape
- 1 large head broccoli, chopped into small bits (the size of rough granola)
- 160 g free-range bacon lardons
- few sprigs fresh thyme
- 3 tbsp olive oil
- 400 g crème fraîche
- 100 g spinach, roughly chopped
- ½ a lemon, juice only
- 1 tsp sea salt (optional)
- 30 g parmesan cheese, grated
- 40 g panko or fresh white breadcrumbs