Bacon & Tomato Basil Pasta Bake with Béchamel Sauce

Steps

1. Prep pasta bake Preheat oven grill to high. Bring a large pot of salted water to the boil. Set aside a large baking dish. Finely dice onion and dice bacon 2cm.
2. Cook bacon Heat a drizzle of oil in a large fry-pan, on medium-high heat. Cook onion and garlic for 2-3 minutes, until soft. Add bacon and cook for 3-4 minutes, until browned. Add red wine/stock and simmer for about 1 minute, until evaporated. Add pasta sauce and salt. Simmer on low, for 3-4 minutes, until thickened.
3. Cook pasta Cook pasta in the large pot of boiling water, for 8-10 minutes, until just tender. Add peas for final 30 seconds of cook time. Drain and return to pot with a drizzle of oil, to prevent sticking.
4. Make Béchamel sauce For the Béchamel, melt butter in a small pot, on low-medium heat. Add flour and whisk for 1 minute, until it turns a sandy colour. Add first measure of milk, one third at a time, whisking for 2-3 minutes, until thick and smooth. If sauce is too thick, add some more milk. Remove from heat, stir through first measure of cheese, salt and second measure of milk. Season with pepper
5. Finish pasta bake Mix bacon and tomato with cooked pasta and season. Transfer to the large baking dish, cover in Béchamel and sprinkle with second measure of cheese. Grill for 3-5 minutes, until cheese is golden. Rest pasta bake for about 5 minutes before serving. Thinly slice lettuce and peel courgette into ribbons. Place in a medium bowl, then toss with vinegar and a drizzle of oil.
6. To serve Divide pasta bake between plates and serve salad on the side.