8 Ounces uncooked fusilli pasta
8 Ounces uncooked bacon — diced
1/2 onion — chopped
2 Cloves garlic — minced
2 Teaspoons dried oregano — divided
1 Can tomato sauce — (8 ounces)
1 Teaspoon hot pepper sauce — (optional)
1 1/2 Cups shredded Cheddar or Colby cheese — (6 ounces)
1/2 Cup fresh bread crumbs — (from 1 slice of
— white bread) 1 Tablespoon melted butter
Preheat oven to 400F. Cook pasta according to package directions; drain. Meanwhile, cook bacon in large ovenproof skillet over medium heat until crisp; drain. Add onion, garlic and 1 teaspoon oregano to skillet; cook and stir about 3 minutes or until onion is tender. Stir in tomato sauce and hot pepper sauce. Add cooked pasta and cheese to skillet; stir to coat. Combine bread crumbs, remaining 1 teaspoon oregano and melted butter in small bowl; sprinkle over pasta mixture. Bake about 5 minutes or until hot and bubbly. Garnish, if desired. Makes 4 servings Formatted by Carole Walberg