- 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
- 1/2 cup milk
- 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.
- 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.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- 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.
03/28/2017
recipepes.com
Tomato and Bacon Pasta Bake, recipe
PT15M
PT1H
5
455 calories
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