Tomato Pasta Bake with Beechwood Smoked Back Rashers

This simple, tasty dish prepared with Oliver Carty's Irish pork Beechwood Smoked Back Rashers is great for mid-week family suppers.
  • Serves: 4

  • 490kcal Per Serving

Smoked Rashers with Atlantic Sea Salt

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1 medium onion, diced
1 medium carrot, diced
2 cloves of garlic, crushed
2 tins of chopped tomatoes
2 tablespoons of tomato puree
1 tablespoon of brown sugar
1 vegetable stock pot
1 tablespoon of vegetable oil
1 packet of Beechwood Smoked Back Rashers, sliced into thick strips
Salt and black pepper
250g pasta
40g of baby spinach
100g of grated mozzarella


Heat the oil in a saucepan over medium heat. After, add Beechwood Smoked Bacon Rasher strips and cook until golden brown. Then, put diced onion, carrot, and garlic, and fry for a couple of minutes to soften.

Once it is ready, add tomatoes, tomato puree, stock pot, sugar, salt, and pepper. Bring to a simmer, reduce the heat and simmer for about 10-15 minutes. If the sauce becomes too thick, add a little bit of water.

Taste the sauce and add more seasoning if needed.

Cook pasta following the instructions on the pack.

Combine the sauce with the pasta and spinach until all mixed well.

Finally, add to an ovenproof dish, top with the cheese and bake for 20-25 minutes until the cheese on top is melted and lightly golden.

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Ours is a story that began almost three quarters of a century ago. At the family home in Arcadia, Athlone, Oliver Carty cooked, dressed, weighed and wrapped his first ham and ‘The Carty Way’ was born.

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