14.5 oz. box penne pasta
1 (10 oz.) jar basil pesto
2 cups shredded mozzarella
1 pint grape tomatoes
6 oz. applewood smoked bacon
Preheat your oven to 350 degrees and spray a large casserole dish with non-stick spray. Bring a large pot of water to boil and cook pasta according to the directions on the box (boil for about 10 minutes).
STEP 2: While the pasta cooks, chop the bacon into small bits and cook in a skillet over medium/high heat until crispy. Spoon cooked bacon onto paper towel to absorb the extra fat. While the pasta and bacon cook, rinse the tomatoes and cut each in half.
STEP 3: When the pasta is finished cooking, drain it in a colander. Once it is well drained, return it to the pot (removed from heat). Mix in the pesto, bacon, tomatoes and 1 cup of the shredded cheese. Pour the mixture into the casserole dish and spread out. Top with the remaining one cup of cheese.
STEP 4: Put the casserole in the oven and bake until the cheese is melted, bubbly and golden brown on top (approximately 20 minutes). EAT!