Pasta with Bacon & Peas Recipe

This past Monday we had a dilemma in the kitchen. We needed to make 50 meals and the only available protein was a full pan of bacon. Since the only ideas we could come up with involved a breakfast-y sort of meal, we turned to allrecipes.com for advice, and the site gave us the solution to our problem: Pasta with Bacon and Peas.

One of our gracious donors provided us with a slew of already-cooked bow-tie pasta, so we used that instead of the recommended spaghetti. The McKenna Center staff let us use three of their onions and we used canned products for just about everything else.

Ingredients:
2 Full pans of pre-cooked bow-tie pasta
1 Full pan of pre-cooked bacon
3 Large onions, chopped
5 Cans tomato sauce
5 Cans whole tomatoes, drained
12 Cans of peas, drained
Garlic powder
Pepper

(The recipe called for grated Romano cheese, but we didn't have any or a suitable replacement.)

Although we didn't really cook anything, there was a ton of preparing to do. We had to chop the onions, open and drain the cans of peas and tomatoes, as well as cut up the bacon into smaller bite-sized bits.

We added all of the ingredients to the bowl and stirred until there was a nice mixture. We then put the sauce over bow-tie pasta in the meals.

For the other components of the meal, we used donated salad and muffins. The small dressing cups we had leftover from spring break came in handy again because we added a cup of Ranch dressing for our clients. This really helped put the finishing touches on a delicious meal.

Senior Steve Aro shows off the final product.