Tomato Macaroni Cheese Bake

By Lee

Everybody loves this cheesy tomato pasta! Leftovers are perfect for a second dinner, that you only need to reheat. Serve with some crusty rolls and butter.

Ingredients

• 1 cup macaroni pasta, cooked, drained
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 large green green pepper, deseeded, diced
• 1/2 pound sliced bacon, chopped
• 1/2 cup can corn kernels, drained
• 1 tablespoon flour
• 2 cups tomato condensed soup
• 1/2 cup light thickened cream
• 1 1/2 cups grated mozzarella cheese

Preparation

Step 1

Preheat oven to 350 degrees.

Heat oil in a large non-stick frying pan over medium heat until sizzling.
Add onion and green pepper. Cook for 3 minutes. Add bacon and corn. Cook for a further 2 minutes or until heated through.

Add flour. Cook, stirring, for 1 minute. Combine soup and cream. Stir into vegetable mixture. Bring to the boil. Pour mixture over pasta. Add 3/4 cup cheese. Stir until well combined.

Spoon mixture into a 9 x 12 ovenproof dish. Top with remaining cheese. Bake for 20 minutes or until golden. Serve.