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Bacon Rigatoni

Bacon Rigatoni

with Aubergine, Tomatoes and Feta

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There's an Italy-meets-Greece vibe to tonight's dinner. Pasta and pancetta are in the Italian corner and feta cheese is representing the Greek contingent. They're joined by luscious roast aubergine which is equally beloved of both countries. It's like being on holiday in two places at once!

Tags:Family Friendly
Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)

Medium Tomato

100 grams

Feta Cheese


200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

90 grams

Bacon Lardons

1 pinch

Chilli Flakes

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 bunch(es)

Flat Leaf Parsley

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3120 kJ
Energy (kcal)746 kcal
Fat24.1 g
of which saturates11.9 g
Carbohydrate94 g
of which sugars19.1 g
Protein34.6 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta. Trim the aubergine then halve lengthways. Chop each half into 1cm wide long strips then chop widthways into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Chop the tomatoes into 2cm pieces, roughly chop the parsley (stalks and all). Crumble the feta into rough chunks.


Put the aubergine on a baking tray and drizzle with oil. Season with salt and pepper and toss to coat. Spread out evenly in a single layer and roast on the top shelf of your oven until soft and browned, 18-25 mins. Turn halfway through cooking. Once cooked, remove from the oven.


Meanwhile, add the rigatoni to your pan of boiling water and cook until tender, about 12 minutes. Once cooked, drain the pasta in a colander and return to the pan. Drizzle over a little oil and stir through to stop it sticking together.


In the meantime, heat a drizzle of oil in a frying pan on medium-high heat. Add the bacon lardons and stir-fry until browned and crispy, 5-6 mins. Add the garlic and chilli flakes (only a pinch - they're hot!), stir together and cook for 1 minute more. Pour in the finely chopped tomatoes and season with salt and pepper. Add a pinch of sugar and stir together.


Lower the heat to medium and simmer the sauce until it has thickened and reduced by half, 6-7 mins. Once the aubergine is cooked, stir it into the sauce. Season to taste with salt and pepper if needed.


Meanwhile, switch your oven to grill setting. Put the fresh tomatoes pieces and feta on the baking tray you used for the aubergine (no need to wash it). Drizzle with oil and season with pepper. Gently combine them, then grill until the feta is browned and the tomatoes are soft, 4-5 mins. Stir the pasta into the sauce along with half the parsley. Serve in bowls with the grilled tomatoes and feta on top, sprinkled with the remaining parsley. Enjoy!