Mediterranean Wholemeal Pasta Bake with Bacon and Feta

1.Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a medium-sized ovenproof baking dish.

2.Cook the wholemeal pasta according to package directions until al dente. Drain well and set aside.

3.While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat. Add the bacon lardons and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pan.

4.Add the chopped onion to the pan and sauté in the bacon fat until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

5.Stir in the crushed tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Pour in the stock, bring the sauce to a gentle simmer, and cook for 5 minutes, allowing the flavors to meld. Season generously with salt and pepper.

6.Remove the sauce from the heat. Stir in the cooked pasta, the halved olives, and half of the crumbled feta cheese until everything is well combined.

7.Transfer the pasta mixture to the prepared baking dish. Sprinkle the reserved crispy bacon and the remaining feta cheese evenly over the top. Finish by scattering the mozzarella cheese over the surface.

8.Bake for 15-20 minutes, or until the topping is golden brown, bubbly, and the edges are starting to crisp.

9.Let the pasta bake rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.