Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.