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A grey bowl of bacon tomato pasta on a beige napkin - square
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Bacon Tomato Pasta Casserole

My grandmother's bacon tomato pasta casserole recipe is an indulgently gooey take on mac and cheese. Add bacon and tomato sauce and you get the best comfort meal ever.
Course Dinner
Cuisine Italian
Keyword bacon casserole, bacon mac and cheese, bacon tomato pasta
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 405kcal
Author Elaine Benoit

Equipment

Ingredients

  • 2/3 pound elbow macaroni
  • salt (for water)
  • 28 ounces crushed tomatoes
  • 1 tablespoon sugar (heaping - my family loves 2 tablespoons - but I only put in 1)
  • 10 slices bacon (sautéed and chopped)
  • 1 pound Velveeta cheese (sliced and tear as you layer it in)
  • 1 cup almond milk (or any milk - this is approximate - after finishing the layering of the other ingredients, you will pour it halfway up the casserole dish)

Instructions

  • Fill a large sauce pan 3/4 with water, add salt and bring it to a boil.
    salt
  • Sauté bacon until crispy (around 10 minutes) remove from pan, blot with paper towel to remove grease and cut in chunks.
    10 slices bacon
  • Open can of tomatoes and add sugar and bacon and stir to combine. You may have to transfer it to a mixing bowl to fit all the bacon. I just keep it in the can.
    28 ounces crushed tomatoes, 1 tablespoon sugar
  • Preheat oven to 350 F.
  • The water should have come to a boil. Add elbows and cook for 10 minutes. It's okay for it to be al dente. Drain and run cold water over them to stop from cooking further.
    2/3 pound elbow macaroni
  • Put a layer of tomato sauce on bottom of medium casserole dish.
  • Add a layer of elbows and ladle some tomato sauce over them. Be generous.
  • Tear the cheese into smaller pieces and place on top of sauce layer.
    1 pound Velveeta cheese
  • Repeat layering, you will have at least 4 layers ending with cheese.
  • Pour milk in until you can see it 1/2 way up the casserole dish.
    1 cup almond milk
  • Bake covered for 30 minutes
  • Uncover and bake for additional 30 minutes.
  • Serve
  • Smile
  • Enjoy

Notes

The milk measurements are approximate.  You want to pour in enough to reach halfway up the casserole dish.
Helpful tips
  • I love Velveeta cheese in this pasta dish but if you prefer, you can make this with American cheese, sharp cheddar, muenster, or gruyere cheese.
  • Use as much or little cheese as you like. My philosophy for this comfort casserole is more is better.
  • Don't like elbow macaroni? You can use penne, ziti, or any other noodle in this easy pasta dish.
  • You will be cooking the pasta as you fry the bacon, that way this dish will be on your table that much faster.

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 59g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 1623mg | Potassium: 849mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1060IU | Vitamin C: 12.2mg | Calcium: 504mg | Iron: 2.6mg