BAKED PENNE WITH MUSHROOMS, BACON AND SPINACH

Baked Penne with Mushrooms, Bacon and Spinach image

Easy, creamy, savory and veggie-packed, this rich, delicious dish is affordable without tasting like it! And it's ready in just over an hour. See how to make it.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 10

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)

Steps:

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.

Nutrition Facts : Calories 530, Carbohydrate 41 g, Cholesterol 105 mg, Fat 5, Fiber 3 g, Protein 20 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 1 g