Ingredients
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
Method
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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.
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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.
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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.