Tomato and Bacon Pasta Bake recipe

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Ingredients

1 (16 ounce) package rotini pasta
1 tablespoon vegetable oil
1 onion, chopped
1 cup chopped bacon
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup
2 cups shredded Cheddar cheese, divided
½ cup milk

Nutrition Info

712.3 calories
carbohydrate: 49.2 g
cholesterol: 92.4 mg
fat: 45 g
fiber: 2.3 g
protein: 28.4 g
saturatedFat: 20.2 g
servingSize: -
sodium: 1173.6 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir, bring to boil. Reduce heat to low, add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.

  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  4. Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.

Recipe Yield

4 servings

Recipe Note

This is a fantastic twist on an ordinary pasta bake. Quick and easy to make, and one which you can use forever! Serve with fresh bread and a salad.

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