Tomato and Bacon Pasta Bake

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

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.