To make ahead, prepare up to the end of step 2. Let cool completely then cover and chill. When ready to serve, complete step 3 cooking until piping hot and cheese has melted.
500g macaroni or elbow shape pasta
1 large onion, diced
4 rashers bacon, fat trimmed, chopped
2 cloves garlic, crushed
½ cup chopped semi dried tomatoes
575g jar chunky tomato pasta sauce
1 ½ cups grated tasty cheese
12 cherry bocconcini balls
12 black olive slices
Preheat oven to 200C (180C fan forced). Grease a 10 cup shallow capacity ovenproof dish. Cook pasta in a large saucepan of boiling water following packet directions or until tender. Drain.
Meanwhile, heat 1 tablespoon olive oil in a frypan over medium heat. Add onion and bacon and cook, stirring often, for 8 min. Add garlic and semi dried tomatoes and cook 1 min. Stir through 1 ½ cups of the pasta sauce and ½ cup water. Add the pasta and stir well to combine. Season to taste and spoon pasta into baking dish.
Sprinkle pasta with grated cheese and dollop remaining pasta sauce over the top. Bake for 20 min or until cheese has melted. Arrange bocconcini randomly over the pasta mixture. Place a sliced olive on each cheese ball and let stand for 10 min before serving. Serve with mixed salad.