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
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