Crumb-topped Pasta with Pancetta and Spinach

Dish Size:
2.5 Quart
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September 12, 2011

Your temp-tations® and your microwave are great kitchen partners.

Ingredients

  • 4 oz. French bread
  • 6 oz. pancetta, chopped
  • 1/2 cup diced shallots
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1/2 cup half & half
  • 3 cups chopped fresh spinach
  • 1 cup Parmesan cheese, grated
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 lb. tube shaped pasta – cooked and drained
  • 1/4 cup butter, melted

Directions

  1. Preheat oven to 350°F.
  2. Pulse bread in food processor to form coarse bread crumbs – set aside.
  3. In 2.5-qt. temp-tations® dish, microwave the pancetta and shallots on high for 3 minutes.
  4. Dissolve flour in half & half and stir in milk.
  5. Add this to Pancetta mixture and microwave an additional 3 minutes, stirring after each minute until slightly thickened.
  6. Stir in spinach, pasta, cheese, salt & pepper.
  7. Add melted butter to crumbs and sprinkle on top.
  8. Bake for 15-20 minutes until hot and bubbly.
  9. Serve with a green salad.
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