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Tomato Soup Pasta Bake

Simple, filling, make ahead - tick, tick, tick! Perfect for Sunday lunch after Rugby practice. Easily serves 4 with leftovers for lunch.

500g pasta - the more complicated the shape the better as it holds the sauce, stopping it from sinking to the bottom
1 tin of cream of tomato soup
1 diced onion
4 bacon rashers - we prefer unsmoked
150g of cream (left over from a 300ml pot if you make the cheesecake). You could use milk and thicken it with corn flour, however, it won't be as rich a dish overall
Handful of grated cheese
Black Pepper

1. Saute the onion until soft then put to one side and cook the bacon to just done, chopping it into 1cm strips (before or after doesn't make any difference)
2. Whilst sorting out the bacon and onion cook the pasta according to the instructions on the packet. Slightly underdone is perfect - overdone leads to a soggy bake which isn't as nice
3. Mix the onion bacon, soup and cream together, season with black pepper
4. Put the drained pasta into a large ovenproof dish and pour over the sauce giving it a bit of a mix
5. When you are ready to bake sprinkle on the cheese and pop in the oven for 30 mins at 180 C or until hot all the way through

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