1 (16 oz.) pkg. rigatoni pasta
2 cups shredded cheddar cheese
2 (28 oz. ea.) cans whole peeled tomatoes (reserve liquid from one can)
1 small onion, chopped
3/4 lb. bacon, chopped (about 12 slices)
salt and pepper, to taste

Cook rigatoni pasta in salted water as directed on the package. When done drain and set aside to cool.

Chop bacon into small pieces and fry along with chopped onion in a large Dutch oven until bacon is crisp and onion is tender. Drain off grease.

Add one can of tomatoes with juice, squashing tomatoes as you add them. Add tomatoes from second can squashing as above and reserving juice for later. Season with salt and pepper, to taste.

Bring tomato mixture to a boil. Turn down heat and simmer for 30 minutes.

Shred the cheese, if needed, and set aside.

In a large oven proof serving bowl make layers as follows: Layer of pasta, layer of bacon/tomato sauce, layer of shredded cheese. Repeat two more layers ending with cheese on top.

Note: May refrigerate overnight at this point.

Tip: Save reserved tomato juice to be added just before baking if casserole seems too dry.

Bake at 400°F for 60 to 90 minutes or until casserole is hot through. If baking immediately after assembly reduce temperature to 350°F and cooking time to 30 to 45 minutes. Check after 30 minutes. Cook until hot through and bubbly.

Serve with garlic bread and tossed green salad.

Submitted by: Claudia K.