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- Preparing Time: 1 hour
- Total Time: -
- Served Person: 10
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic salt
- 1 (16 ounce) package penne pasta
- salt and ground black pepper to taste
- 1 1/4 cups milk
- 2/3 cup bread crumbs
- 1 pound bay scallops
- 1/2 cup butter, melted
- 1 tablespoon olive oil, or as needed
- 1 (1 pound) package bacon
- 2 (10.75 ounce) cans condensed cheddar cheese soup
- Carbohydrate 48.4
- Cholesterol 94
- Fat 29.4
- Protein 31.1
- Sodium 1381
- Calories 586 calories;
Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a skillet over medium-high heat; saute scallops until golden brown and cooked through, 2 to 3 minutes per side. Remove skillet from heat. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; roughly crumble. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Mix Cheddar cheese soup, Cheddar cheese, milk, and garlic salt together in a bowl. Add scallops, bacon, and pasta; mix well. Pour pasta mixture into a 2 1/2-quart baking dish. Stir bread crumbs and butter together in a bowl; sprinkle over pasta mixture. Bake in the preheated oven until bubbling and topping is lightly browned, 25 to 30 minutes; season with salt and pepper.
