Cook penne following packet directions. Drain and return to hot saucepan.
Meanwhile, heat oil in a frypan over high heat. Add garlic and bacon, cook for 4-5 minutes or until browned.
Combine cream, Leggo’s Tomato Paste and water. Pour over cooked pasta and stir in haloumi cheese, spinach and herbs. Season to taste.
Pour mixture into a 20cm x 28cm baking dish and sprinkle over mozzarella cheese. Bake in a preheated oven at 180°C for 15-20 minutes or until cheese is golden.