Baked rigatoni with bacon, mushrooms and taleggio cheese

Serves 4 Prep time 15 minutes
Cook time 25 minutes

200g cremini (Swiss brown mushrooms)
20ml extra virgin olive oil
1 clove garlic, chopped
1 small onion, chopped
1 sprig rosemary
1 sprig thyme
200g streaky bacon
200ml fresh cream
360g dried rigatoni (available at Cold Storage supermarket)
salt and pepper to taste
200g Taleggio cheese
Parmesan cheese, for sprinkling

• Preheat the oven to 235˚C. Sauté the mushrooms with olive oil, garlic, onion and herbs and set aside. Crisp the bacon in a non-stick pan over medium heat. Then, drain any excess fat before adding the sautéed mushrooms and cream.
• Cook the pasta according to package instructions, drain and toss in the bacon and mushroom cream sauce. Season to taste. Place in a greased baking tray, add the Taleggio cheese and sprinkle with Parmesan.
• Bake till cheese is golden brown, about 5 to 7 minutes, and serve.

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