4 ounces prosciutto cheese
1/2 cup olive oil
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes with meat
1 (16 ounce) can garbanzo beans, undrained
1 (28 ounce) can tomato paste
1/2 teaspoon salt
1 tablespoon dried oregano
1/2 teaspoon dried basil
Mix together the cheese, olive oil, garlic, tomatoes, garbanzo beans and tomato paste. Spread mixture on a large baking dish.
Roast, covered, at 350 degrees F (175 degrees C) for 15 minutes. Remove foil and place pasta on a wire rack to cool. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Fill a medium saucepan with water, bring to a boil, reduce heat to low, and cook for 5 minutes, stirring occasionally. Remove from heat.
Meanwhile, while pasta is cooking, combine tomato paste, salt, oregano, basil and crumbled bacon in medium saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook for 5 minutes.