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.
oz uncooked penne pasta
cups whipping cream
slices bacon, chopped
cups sliced onions
package (8 oz) sliced fresh mushrooms (about 3 cups)
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
cup shredded Parmesan cheese (2 oz)
cup shredded mozzarella cheese (4 oz)
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.
Prepare and assemble the casserole, without baking, up to a day ahead. Bake at 350°F for 40 minutes. Then, remove foil, add bacon and bake 5 minutes longer.
Lose the bacon for a meat-free twist, or just add bacon to bacon lovers' bowls for a pasta that pleases vegetarians and meat-eaters alike.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.