Tomato and Bacon Pasta Bake |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 |
1/2 cup milk |
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.
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