Pasta Al Forno Bianco

Thia is a great dish. Comfort food all the way. Try using your favorite veggies. The origional recipe called for broccoli so that is what I've posted but I have used escarole, broccoli rabe, spinach and radicchio with good results in the past.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 3  cups bechamel sauce
• 1  lb penne pasta
• 1  head broccoli floret, cut into bite size pieces
• 1  cup pancetta or 1  cup prosciutto or 1  cup ham or 1  cup bacon
• 1  cup  gruviera cheese or 1  cup gruyere cheese, grated
• 1  cup swiss cheese, grated
• 3  ounces parmesan cheese, grated
• 1⁄2 cup  Italian seasoned breadcrumbs
• 2  tablespoons olive oil

Directions

1. Blanch the broccoli until crisp-tender, drain well.
2. If using pancetta or bacon fry in a pan until cooked through. Prosciutto is ready to use as is, cook the ham if it is raw.
3. Heat bechamel over low heat. Add the swiss and gruyere. Stir until melted. Fold in meat and broccoli.
4. Cook pasta according to package directions but under cook by 3 minutes, drain.
5. Place pasta in a buttered baking dish. Pour over béchamel cheese sauce and mix well.
6. Mix together the parmesan, bread crumbs and oil and sprinkle over the top of the casserole.
7. Bake at 400 until bubbly. You may wish to stick it under the broiler to brown a little.
8. Let sit a few minutes before serving.