All Recipes

One-Pot Penne Pasta

Prep

30-60 mins

Total

50 MIN

Servings

8 Servings

Ingredients

8 slices

OSCAR MAYER Center Cut Bacon

1 lb

extra-lean ground beef

3 cups

fresh mushrooms, quartered

1 large

onion, chopped

2  cloves

garlic, minced

2 cans

(14.5 oz. each) no-salt-added diced tomatoes, undrained

1 jar

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

1-1/2 cups

water

3 cups

penne pasta, uncooked

1 cup

Shredded Colby & Monterey Jack Cheeses

1/4 cup

chopped fresh parsley

Instructions

Step 1

Cook bacon in large deep skillet until crisp; remove from skillet. Drain on paper towels. Discard drippings from skillet. Add ground beef, mushrooms, onions and garlic to skillet; cook until meat is browned, stirring occasionally.

Step 2

Crumble bacon. Add half the bacon to meat mixture in skillet with the tomatoes, pasta sauce and water; mix well. Cover; bring to boil.

Step 3

Stir in pasta; simmer, covered, on medium-low heat 20 min. or until pasta is tender, stirring occasionally. Remove from heat.

Step 4

Top with cheese and remaining bacon. Let stand, covered, 5 min. or until cheese is melted. Sprinkle with parsley.

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