Tomato and Bacon Pasta Bake

Ingredients

• 1 cup bacon chopped
• 10.8 ounce condensed tomato soup canned
• 0.5 cup milk 
• 1  onion chopped
• 16 ounce rotini pasta 
• 4 servings salt and pepper to taste
• 2 cups cheddar cheese shredded divided
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• sauce pan
• oven
• pot
• baking pan
• broiler

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft.
4. Drain fat.
5. 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.
6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. Combine sauce with pasta in a baking dish.
8. Sprinkle with remaining 1 cup cheese.
9. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.