Bacon And Roasted Vegetable Pasta Bake - cooking recipe

Ingredients

300 g penne pasta
8 slices smoked back bacon, Cut into slices
2 (400 g) cans chopped tomatoes
1/2 green bell pepper, cut into thick slices
1/2 red bell pepper, cut into thick slices
3 red onions, cut into thick slices
100 g cherry tomatoes, Halved
1 tablespoon tomato puree
2 garlic cloves, crushed
1 tablespoon dried oregano
1 teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons olive oil
Cheese Sauce
1 1/2 pints milk
200 g cheddar cheese, Grated
2 tablespoons cornflour
ground black pepper, to taste

Preparation

Place the olive oil in a roasting pan and heat in the oven at 170c until hot.
Meanwhile, for the tomato sauce, place the tomatoes, tomato puree, oregano, sugar and ground black pepper into a sucepan and bring to a simmer.
Mix the bell pepper, onions, and tomatoes in the roasting pan until coated in the oil.
Cook until soft and golden brown, approximately 30 minutes, stir occasionally.
The tomato sauce should also be thick by now.
Mix the roasted vegetables and tomato sauce into a large, deep oven dish.
Fry the bacon until cooked and add the garlic for 30 seconds, add to the mix.
Cook the pasta in boiling water until al dente, drain and stir into the mix.
Mix together a little of the milk and the cornflour to form a smooth paste, add this to the rest of the milk.
Place in a sucepan and cook over a medium heat, stirring constantly until thickened.
Add the cheese and black pepper, stir until combined.
Pour the cheese sauce over the pasta mix.
Cook at 170c for 30 mins or until golden brown on top.