Copia's Penne Pasta and Cheese Casserole

Name: Copia's Penne Pasta and Cheese Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 1 (16 ounce) box penne pasta; 6 slices bacon; 1 cup panko breadcrumbs; 1/4 cup butter, melted; 2 tablespoons chopped fresh parsley; 3 tablespoons olive oil; 6 garlic cloves, finely chopped; 3 shallots, finely chopped; 2 tablespoons all-purpose flour; 4 cups heavy cream; 1 teaspoon chopped fresh thyme; 1 cup shredded monterey jack cheese; 2 cups shredded sharp cheddar cheese; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Submitted by Pinay0618

"This is most definitely not healthy food - but for a once in a blue moon splurge it's fabulous!! Recipe shared by rolo123 at allrecipes. We're not really breakfast eaters, so I used the full pound of bacon in this. You know, so it wouldn't go to waste. Yep."

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Ready In:: 1hr
Ingredients:: 15
Serves:: 12

ingredients

1 (16 ounce) box penne pasta
6 slices bacon
1 cup panko breadcrumbs
¹⁄₄ cup butter, melted
2 tablespoons chopped fresh parsley
3 tablespoons olive oil
6 garlic cloves, finely chopped
3 shallots, finely chopped
2 tablespoons all-purpose flour
4 cups heavy cream
1 teaspoon chopped fresh thyme
1 cup shredded monterey jack cheese
2 cups shredded sharp cheddar cheese
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon ground black pepper

directions

Preheat an oven to 350 degrees F (175 degrees C).
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.
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.
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.
Bake in the preheated oven until bread crumbs have browned and the sauce is bubbly, about 25 minutes.