Big Bacon and Egg pasta bake

A great easy pasta bake recipe for feeding a large crowd.

Serves: 10 - 12


2 x 500g packets Diamond Penne

1.5 litres pasta sauce with basil

12 rashers streaky bacon

12 eggs

3 cups grated tasty or mozzarella cheese


Cook the penne to packet directions. Drain well. Mix in the pasta sauce. Lay 6 rashers of bacon over the bottom of a deep aluminium dish with a base measurement of 20cm x 25cm. Arrange large spoonsful of pasta over the bacon. Break 6 – 7 eggs in the gaps between the pasta. Lay remaining bacon over the mixture. Top with remaining pasta and eggs. Sprinkle cheese over to cover the top. Bake at 180 degrees C for 35 – 40 minutes or until the eggs are firm and the cheese golden.

Serve hot or cold.