Copia's Penne Pasta and Cheese Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is most definitely not healthy food - but for a once in a blue moon splurge it's fabulous!! We're not really breakfast eaters, so I used the full pound of bacon in this. You know, so it wouldn't go to waste. Yep. Ingredients:
1 (16 ounce) box penne pasta |
6 slices bacon |
1 cup panko breadcrumbs |
1/4 cup butter, melted |
2 tablespoons chopped fresh parsley |
3 tablespoons olive oil |
6 garlic cloves, finely chopped |
3 shallots, finely chopped |
2 tablespoons all-purpose flour |
4 cups heavy cream |
1 teaspoon chopped fresh thyme |
1 cup shredded monterey jack cheese |
2 cups shredded sharp cheddar cheese |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and reserve the remaining bacon drippings in a small bowl. Crumble the bacon into a bowl, then mix in the panko bread crumbs, butter, and chopped parsley. Set aside.
4. Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the bacon drippings and flour. Cook and stir for 1 minute, then whisk in the heavy cream and thyme. Continue to cook and stir until reduced by 1/3. Add Monterey Jack cheese and Cheddar cheese, stirring until cheeses have melted. Season with salt and pepper. Stir in the penne pasta. Transfer the pasta mixture to a 9x13-inch baking dish. Sprinkle with the bread crumb mixture.
5. Bake in the preheated oven until bread crumbs have browned and the sauce is bubbly, about 25 minutes.
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