Baked Penne with Spinach, Roasted Red Peppers & B.A.C.O.N
- 16 ounce container of Pacific Natural Foods Roasted Red Pepper & Tomato Soup
- 2 cups 2% milk
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- freshly ground pepper, to taste
- 1 pound penne pasta (or ziti), cooked until tender, but still firm to the bite
- 1 package frozen chopped spinach, thawed & squeezed dry
- 3/4 cup chopped jarred roasted red peppers
- 1 1/2 cups cubed Provolone cheese
- 8 slices of cooked bacon, crumbled
- 1 1/2 cups shredded Parmesan cheese, divided
- Freshly ground black pepper
- kosher salt
- Produce
- Spinach, frozen dry (1 package)
- Meat
- Bacon, cooked (8 slices)
- Canned Goods
- Pacific natural foods red pepper & tomato soup, Roasted (1 16 ounce container)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Pepper, freshly ground (1)
- Red peppers, jarred roasted (3/4 cup)
- Pasta & Grains
- Penne pasta (1 pound)
- Dairy
- 2% milk (2 cups)
- Butter (4 Tablespoons)
- Parmesan cheese (1 1/2 cups)
- Provolone cheese (1 1/2 cups)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published September 29, 2010 (2 years ago).
12 people saved this recipe.
