Savory Penne Bake

This is a really yummy twist on mac n' cheese. The sundried tomatoes and pancetta jazz up this creamy, comfort food dish!

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1  lb  penne rigate
• 2  tablespoons butter
• 2  tablespoons olive oil
• 3  ounces pancetta, chopped fine
• 1  shallot, chopped fine
• 4  tablespoons all-purpose flour
• 2  cups milk
• 1 1⁄4 cups gouda cheese, shredded
• 1 1⁄4 cups asiago cheese, shredded
• 2  ounces gorgonzola, crumbled
• 1⁄4 cup sun-dried tomato packed in oil, chopped fine
• 1  teaspoon oregano
• 1⁄4 teaspoon pepper
• 1⁄2 cup garlic and cheese flavored croutons, crushed into crumbs
• 1  pinch oregano
• 1  tablespoon butter

Directions

1. Cook the penne according to package directions, drain and set aside.
2. Heat the olive oil and 2 tablespoons butter in a medium saucepan and add the pancetta and shallots.
3. Sauté over medium heat for almost 10 minutes or until the pancetta starts to get browned.
4. Sprinkle the 4 tablespoons flour over the pancetta mixture and cook for about 1 minute, stirring constantly.
5. Slowly add the milk to the saucepan; let this come to a boil, stirring occasionally.
6. When it comes to a boil, reduce the heat and add the 3 cheeses.
7. Stir until smooth and completely melted.
8. Add the sun dried tomatoes, 1 teaspoons oregano, and the pepper, and stir.
9. Add the penne to the saucepan and completely coat.
10. Pour the penne mixture into a rectangle baking dish (I use a 13x9-inch dish).
11. Sprinkle the crushed crouton crumbs,the pinch oregano, and the 1 tablespoons butter in small pieces, on top.
12. Bake at 350°F for 45-60 minutes, or until heated through and slightly browned on top. Enjoy!