500 g macaroni or elbow pasta
1 large onion, diced
4 bacon rashers, fat trimmed, chopped
2 garlic cloves, crushed
½ cup chopped semi-dried tomatoes
575 g jar chunky tomato pasta sauce
1½ cups grated tasty cheese
12 cherry bocconcini balls
12 black olive slices
- Preheat oven to 200°C (180°C fan forced). Grease a shallow 10-cup capacity ovenproof dish. Cook the pasta in a large saucepan of boiling water until tender, following packet directions. Drain well.
- Meanwhile, heat 1 tablespoon olive oil in a frying pan 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 1½ cups of the pasta sauce and ½ cup water. Add 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.