Tomato and Bacon Pasta Bake

• 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

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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Nutrition Facts (per serving)

712Calories45g Fat49g Carbs28g Protein

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Nutrition FactsServings Per Recipe4Calories712% Daily Value *Total Fat45g58%Saturated Fat20g101%Cholesterol92mg31%Sodium1174mg51%Total Carbohydrate49g18%Dietary Fiber2g8%Total Sugars8gProtein28gVitamin C42mg210%Calcium460mg35%Iron2mg9%Potassium401mg9%

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