This is a fantastic twist on an ordinary pasta bake. Quick and easy to make and one which you can use forever!
INGREDIENTS (for 4 servings):
- 18 ounces rotini pasta
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 cup bacon, chopped
- salt and pepper to taste
- 1 (10.75 ounce) can condensed tomato soup
- 1 1/2 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 soft. Pour in tomato soup and stir; bring to boil. Stir in Cheddar cheese until melted and thick.
Combine sauce with pasta in a baking dish, trickle milk down the sides of the dish and stir slightly. Sprinkle with remaining cheese. Place under the oven broiler until sauce is thick and cheese browned.