Turkey Bacon Ranch Pasta


1 lb Academia Barilla penne rigate * 1/2 lb deli turkey breast, very thickly sliced * 1x 10.5 oz cans cream of chicken soup * 8 oz cream cheese * 1 cup milk * 1x 1 oz packet ranch * 1 cup real shredded bacon bits * 2-4 oz shredded sharp cheddar cheese * sea salt


Preheat the oven to 350 f. Boil the penne. While the pasta is cooking, place the soup, cream cheese, milk and bacon into a large pan and heat over a low to medium flame. Once the mixture has begun to cook, add the ranch dressing and the bacon to the pan. Keep the mixture cooking, stirring frequently to remove the lumps while the soup dissolves. This is also a good time to take a minute and cut the turkey into bite size chunks, approximately the length of the penne rigate that you used. Place the lid on the pasta pot and drain the pasta. Add the pasta to the pan and stir well. Add the turkey to the pan and stir well. Sprinkle the shredded cheddar on top of the pasta. Place the pan in the oven and bake for 18-20 minutes, until the cheese has melted and things are starting to bubble. Remove the pan from the oven and serve immediately.