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Tomato Macaroni Cheese Bake


Everybody loves this cheesy tomato pasta! Leftovers are perfect for a second dinner, that you only need to reheat. Serve with some crusty rolls and butter.

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Rate this recipe 4.6/5 (5 Votes)


  • 1 cup macaroni pasta, cooked, drained
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 large green green pepper, deseeded, diced
  • 1/2 pound sliced bacon, chopped
  • 1/2 cup can corn kernels, drained
  • 1 tablespoon flour
  • 2 cups tomato condensed soup
  • 1/2 cup light thickened cream
  • 1 1/2 cups grated mozzarella cheese


Servings 1
Adapted from


Step 1

Preheat oven to 350 degrees.

Heat oil in a large non-stick frying pan over medium heat until sizzling.
Add onion and green pepper. Cook for 3 minutes. Add bacon and corn. Cook for a further 2 minutes or until heated through.

Add flour. Cook, stirring, for 1 minute. Combine soup and cream. Stir into vegetable mixture. Bring to the boil. Pour mixture over pasta. Add 3/4 cup cheese. Stir until well combined.

Spoon mixture into a 9 x 12 ovenproof dish. Top with remaining cheese. Bake for 20 minutes or until golden. Serve.


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