- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients:
| 1× 16 oz box | Ronzoni Garden Delight Penne Pasta |
| 6 slices | Low Sodium Bacon |
| 1 cup | Panko Crumbs |
| ¼ cup | Melted Butter |
| 1 tsp | Dried Parsley |
| 3 Tbsp | Olive Oil |
| 3 tsp | Minced Garlic |
| 3 | Finely Shallots, finely chopped |
| 2 Tbsp | Flour |
| 4 cups | Light Cream |
| 1 tsp | Dried Thyme |
| 1 cup | Reduced Fat Shredded Monterey Jack Cheese |
| 2 cups | Reduced Fat Shredded Sharp Cheddar Cheese |
| ½ tsp | Salt |
| ¼ tsp | Pepper |
Directions:
Heat oven to 350 degrees. Spray a 13 x 9 inch casserole dish with cooking spray. Cook pasta as directed, then drain. Place bacon in skillet over medium high heat and cook until just crispy. Drain bacon on paper towels. Reserve drippings in a small bowl. In another bowl, crumble bacon into bowl, mix in panko crumbs, butter and parsley, then set aside. Heat oil in skillet over medium heat. Stir in garlic and shallots and cook, stirring for 5 minutes. Stir in bacon drippings and flour, then cook 1 minutes. Whisk in light cream and thyme. Continue cooking until reduced by 1/3. Add both cheeses and cook, stirring until melted. Season with salt and pepper. Stir in pasta and transfer pasta mixture to casserole dish. Sprinkle with panko crumb mixture and bake for 25 minutes, or until bubbly.
