One Pan Bacon Cheeseburger Pasta Bake

My competitor one pan pasta meal ever… since there's no boiling required, and no attention the pan on the stovetop.  Right pop it in the oven and savour the appetizingness!!  Outstanding bacon cheeseburger flavors, with retributive 10 proceedings of schoolwork (and no prep-cooking!).

INGREDIENTS

• 3 cups water
• 15 oz can tomato sauce
• 1/3 cup chopped dill pickles (plus more for garnishing, if desired)
• 2 tsp Worcestershire sauce
• 2 tsp ground dry mustard
• 1 1/2 tsp packed light brown sugar
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb lean ground beef (I use 85/15 or 90/10)
• 3 cups dried, uncooked elbow macaroni pasta (about 12 oz)
• 6 slices cooked and crumbled bacon
• 6-7 slices American cheese
• 1/3 cup yellow onion, finely diced (optional)
• minced fresh parsley, for garnish (optional)

INSTRUCTIONS

1. Preheat oven to 475 F degrees.  Lightly spray a 9x13" casserole dish (or other oven safe 3 qt baking pan) with non-stick cooking spray.  Set aside.
2. To a large mixing bowl, add water, tomato sauce, pickles, Worcestershire sauce, dry mustard, brown sugar, garlic powder, salt and pepper.  Whisk to combine well.  
3. Using your fingers (I like to wear gloves for this part), crumble beef into small 1/2" pieces and add them to the mixing bowl.  Add in dried macaroni and stir to combine.
4. Pour mixture into prepared baking dish, cover tightly with aluminum foil, and bake for 25 minutes.
5. Remove dish from the oven, remove foil, and stir well (don't forget the bottom of the dish and the sides too!).  Top pasta with American cheese slices and crumbled bacon.
6. Leave UNcovered and return to oven to bake another 5-7 minutes, until cheese is melted.
7. Let dish cool 5-10 minutes before serving.  Top with finely minced onion, chopped pickles and/or fresh parsley if desired.