This comforting midweek bake uses everyday ingredients and is a fantastic family meal which can be on the table in less than an hour.

Ready in: 45 mins, plus standing
Serves: 4

Ingredients

• 200g Co-op Penne Rigate Pasta Quills
• 1 small cauliflower, cut into florets
• 1 ½ tbsp olive oil
• 1 onion, sliced
• 4 rashers Co-op Bacon, chopped
• 1 tbsp softened butter
• 2 tbsp plain flour
• 600mls Co-op milk
• 100g mature cheddar, grated
• 80g parmesan, grated
• Rocket leaves and cherry tomatoes, to serve
• Balsamic vinegar, to serve

Method

1. Cook the pasta in boiling water according to pack instructions until al dente. Add the cauliflower florets for the final 3 mins of the cooking time, until just tender. Remove from the heat and drain well.
2. Heat the oil in a frying pan, then add the sliced onion and chopped bacon for 5-6 mins until the bacon is browned. Remove from the pan and set aside.
3. Put the butter in the frying pan and melt, then stir in the flour and cook, stirring, for 2 mins until starting to bubble. Pour in the milk, a little at a time, whisking as you go to make a smooth sauce. Cook for 10-12 mins until thickened then season with black pepper. Stir in the grated cheddar and ¾ of the parmesan until smooth.
4. Preheat the oven to 180C/fan 160C/gas 4. Tip the onion and bacon, cooked pasta and cauliflower and the cheese sauce into a baking dish and stir to combine. Scatter over the remaining parmesan then put into the oven and bake for 20 mins or until golden. Leave to stand while you make a simple salad with rocket and cherry tomatoes. Serve the baked pasta with the salad plus a little balsamic for drizzling over the salad.