1 tblsp olive oil
150g middle bacon rashers, trimmed, chopped
1 onion, finely chopped
400g can cherry tomatoes in juice
1½ cups chicken stock
2 x 220g cans baked beans in ham sauce
1 cup macaroni
Salt and pepper, to taste
2 tblsps chopped fresh parsley
3 slices thick white bread, torn into 1cm pieces
½ cup shredded parmesan
Extra chopped parsley, to serve
Heat oil in a medium, ovenproof frying pan (base measures 22cm and top 25cm) over a medium to high heat. Add bacon and onion. Cook, stirring occasionally, for about 5 minutes, or until soft.
Add tomatoes, stock, beans and pasta. Season with salt and pepper. Stir until combined. Cover pan tightly with foil. Transfer pan to a hot oven (200C).
Cook for 10 minutes. Remove and stir casserole. Cover with foil. Return to oven. Cook for a further 10 minutes, or until sauce is slightly thickened. Remove. Discard foil.
Stir in parsley. Top with bread. Sprinkle with parmesan.
Return pan to hot oven. Cook for a further 13 to 15 minutes, or until bread is golden.
Serve sprinkled with extra parsley.