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A grey bowl of bacon tomato pasta on a beige napkin - square

Bacon Tomato Pasta Casserole

This casserole is cheesy, bacon-y and oh so delicious
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


  • pound elbow macaroni
  • 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)
  • ¼ cup almond milk (or any milk)


  • Fill a large sauce pan ¾ with water, add salt and bring it to a boil
  • Sauté bacon until crispy (around 10 minutes) remove from pan, blot with paper towel and cut in chunks,
  • 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
  • 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
  • Put a layer of tomato sauce on bottom of medium casserole dish
  • Add a layer of elbows
  • Ladle tomato sauce over elbows
  • Layer the cheese and tear it apart as you put it on top of sauce layer
  • Repeat layering, you will have at least 4 layers ending with cheese
  • Pour milk in until you can see it ½ way up the casserole dish
  • Bake covered for 30 minutes
  • Uncover and bake for additional 30 minutes
  • Serve
  • Smile
  • Enjoy



The milk measurements are approximate.  You want to pour in enough to reach halfway up the casserole dish.


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