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.

Ingredients

Instructions

1. Preheat the oven to 200°C. Cook the conchiglie in boiling salted water for
   10 minutes, then drain. While the pasta is cooking, tip the broccoli, bacon and thyme into a large roasting tin, mix with 1 tablespoon of the olive oil, then transfer to the oven and roast for
   10 minutes while the pasta cooks.
2. Stir the cooked, drained pasta through the roasted broccoli and bacon, along with another tablespoon of oil, the crème fraîche, spinach, lemon juice and sea salt (if using).
3. Scatter the dish with the parmesan and breadcrumbs, drizzle with the remaining tablespoon of oil, then bake for a further
   15-20 minutes, until the top is golden brown and crunchy. Serve hot.

The Quick Roasting Tin