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Copia's Penne Pasta and Cheese Casserole

Copia's Penne Pasta and Cheese Casserole

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
rolo123

rolo123

This is a delicious combination of pasta, 2 cheeses, bacon bits, shallots and whipping cream with bread crumb topping. This dish should be served immediately as it does not reheat well because the fat separates from pasta and other ingredients.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 686 kcal
  • 34%
  • Fat:
  • 53.2 g
  • 82%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

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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Reviews

slo_cook
95

slo_cook

10/19/2011

The first time I made this was for out of town visitors the end of this past July, there were no left overs. I've made it twice since then. I use a whole pound of Farmer John thick sliced bacon, it's just necessary as we love bacon. I mix half of it into the dish and rest in the topping. Yes Molly is right, the fat/calorie police won't like it but when they come to my door I shoot 'em. The deliciousness squad on the other hand would love it.

Roxanne J.R.
57

Roxanne J.R.

9/15/2011

This was super delicious! I only made a couple changes which was I used all cheddar cheese, added red pepper flakes and black pepper to the sauce and instead of chopping the bacon I pulsed it in a food processor and mixed it with the panko to make "bacon breadcrumbs." Again, this turned out super delicious and I would definitely make again. Thanks for sharing.

Molly
56

Molly

9/15/2011

Recipe Group Selection: 10, September '11 Oh my..........this dish is delicious. The calorie/fat police are not going to like this one - but my husband and I LOVED it. I had to add 3 ounces of another shaped pasta because my penne was only a 13 oz. box. Other than that change I made as written. It was the first time I've used a shallot and panko bread crumbs. The texture is nice and creamy and loaded with flavor. Thanks rolo123 for sharing this one.

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