Place a pot of heavily salted water on the stove and bring to a boil. Add the
Campanelle Pasta (8 oz)
and cook according to package directions. Drain and set aside.
Bacon (4 slices)
into 1-inch pieces. Cook until browned, then drain and set aside.
Into the same pan, using the leftover bacon grease, add
. Cook for 10 minutes, stirring occasionally until onions are caramelized. Set aside.
Into a pot, add the caramelized onions and
Frozen Peas and Carrots (1/2 cup)
Add the cooked pasta and stir to coat. Add
Whole Milk (1/4 cup)
Cottage Cheese (1/2 cup)
Salt (to taste)
Ground Black Pepper (to taste)
. Mix well over medium heat, until cheese is melted.
Add the bacon to the pot and stir to combine.
Serve hot in large, wide bowls.