Roasted broccoli and bacon conchiglie bake with lemon crème fraîche

Roasted broccoli and bacon conchiglie bake with lemon crème fraîche

Recipe by Rukmini Iyer, tried u0026 tasted by AnnabelCourse: Main mealsCuisine: BritishDifficulty: Easy


Prep time


Cooking time


Total time



A wonderful version of macaroni cheese with a delicious crunchy topping. So quick and easy to make.


  • 300g conchiglie or other favourite pasta shape.

  • 1 large head of broccoli, chopped into small bits (the size of rough granola

  • 160g free-range bacon lardons

  • a few sprigs of fresh thyme

  • 3 tablespoons of olive oil

  • 400g crème fraîche

  • 100g spinach, roughly chopped

  • ½ lemon, juice only

  • 1 tspn sea salt (optional)

  • 30g parmesan cheese

  • 40g panko or fresh white breadcrumbs


  • Preheat the oven to 200℃ fan/220℃/gas 7. Cook the conchiglie in boiling salted water for 10 minutes, then drain. While the pasta. is cooking, tip the broccoli, bacon and thyme into a large roasting tin, mix with 1 tablespoon of olive oil, then transfer. to the oven and roast for 10 minutes while the pasta cooks.
  • Stir the cooked, drained pasta through the roasted broccoli and bacon, along with another tablespoon of olive oil, the crème fraîche, spinach, lemon juice and sea salt (if using).
  • Scatter the dish with the parmesan and breadcrumbs, drizzle with the remaining tablespoon of oil, then bake for a further 15-20 minutes, until the top is golden brown and crunchy. Serve hot.

Cook’s Tip

  • Feel free to use any cheese you have leftover in the fridge; blue cheese or cheddar cheese would work well.
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Annette Hardy
1 year ago

That’s tonight’s supper sorted, thank you! I love Rukmini Iyer’s recipes but couldn’t find this one in either of the two books of hers I own.