8 oz penne pasta (or small shells)
1 lb. ground beef
6 strips of bacon
1 can condensed tomato soup
1 cup shredded cheese
1. Cook pasta according to directions.
2. Meanwhile, cook beef until no longer pink; drain & set aside.
3. Cook the bacon in the same skillet until crispy. Drain bacon on paper towels, and crumble once cool. Discard drippings from pan.
4. Drain pasta and add to skillet.
5. Stir in soup, beef and bacon; heat through.
6. Sprinkle each serving with cheese.
**I thought this was a little dry, so I added a 1/2 can of milk, but you may want to use 2 cans of soup.**
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