Baked Penne With Mushrooms Bacon And Spinach Recipe

Ingredients

8

oz uncooked penne pasta

1 1/2

cups whipping cream

4

slices bacon, chopped

2

cups sliced onions

1/2

teaspoon salt

1/4

teaspoon pepper

1

package (8 oz) sliced fresh mushrooms (about 3 cups)

1

box (9 oz) frozen chopped spinach, thawed, squeezed to drain

1/2

cup shredded Parmesan cheese (2 oz)

1

cup shredded mozzarella cheese (4 oz)

Preparation

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Cook pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain pasta; return to stockpot. Add cream; toss. Set aside.

Spray 12-inch sauté pan or skillet with cooking spray; heat over medium heat. Add bacon; cook until crisp. With slotted spoon, remove bacon from pan to plate; set aside.

Add onions, salt and pepper to bacon drippings in pan; cook and stir 4 to 7 minutes or until translucent. Add mushrooms; cook 6 to 10 minutes longer or until browned and liquid evaporates. Add spinach and reserved pasta cooking water; cook and stir 1 minute.

Pour mushroom mixture over pasta; toss to coat. Pour into baking dish. Top evenly with both cheeses. Cover dish tightly with foil.

Bake 20 minutes. Remove foil; top with reserved bacon. Bake uncovered 5 minutes longer.

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