Variations; Parsley, extra virgin olive oil, spinach, arugula, roasted or raw bell peppers, slivered or roasted garlic, sun dried tomatoes, zucchini, yellow squash, scallions, chives, leeks, eggplant, fennel, bacon, oregano, marjoram, rosemary, thyme, basil, pancetta, diced tomatoes, white pepper, peppercorn melange, red wine, red wine vinegar, sherry, balsamic, thyme, Italian seasoning, asiago, ricotta, romano, gruyere, parmigiano reggiano, pecorino, heavy cream, asparagus, shallots, red onion, yellow onion, Vidalia onion, pearl onions, flavored olive oils

Cook macaroni noodles until al dente. Drain. Drizzle with olive oil to coat the noodles.

Bring tomato-meat sauce to a simmer in a seperate saucepot.

Lay bacon flat on a sheet tray lined with parchment paper. Bake at 350 ° for approximately 25 minutes or until bacon is crispy. Pat bacon dry with paper towels. Reserve bacon fat for another use.

In a large mixing bowl, combine noodles, tomato-meat sauce, crushed pepper flakes, roasted bell peppers, and oregano. Mix together.

Transfer to an large casserole dish sprayed with non-stick cooking spray.

Sprinkle bacon, lemon zest, and cheese across the top,

Bake uncovered at 400º for approximately 20 minutes or until cheese is melted and bubbly.