Penne with Pancetta, Spinach, and Buttery Crumb Topping
Penne with Pancetta, Spinach, and Buttery Crumb Topping might be just the main course you are searching for. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains around 17g of protein, 16g of fat, and a total of 436 calories. Head to the store and pick up half-and-half, bread, penne, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.
Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray.
Add pancetta, onion, and garlic; saut 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife.
Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth.
Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly.
Add spinach; cook 1 minute.
Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
Place pasta in a large bowl.
Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine breadcrumbs and butter; toss well.
Sprinkle over pasta mixture.
Bake at 425 for 6 minutes or until crumbs are lightly browned.