Baked Penne with Pancetta, Mushrooms and Spinach

Here's a hearty, healthy, delicious weeknight meal that is also great for leftovers! -Claire


1 pound Penne Rigate (whole wheat is an option that I enjoyed but my family preferred regular penne, maybe whole wheat made it just a little bit too healthy! :-))

1 (3 oz.) pkg. pancetta
1 pound cremini mushrooms, thinly sliced
2 garlic cloves, minced or pressed with garlic press
1 teaspoon salt, plus more for pasta water
freshly ground black pepper
10 oz. baby fresh spinach
10 oz. Fontina cheese, freshly shredded
1 cup half-and-half
1/2 cup freshly shredded Parmesan cheese

Preheat oven to 400 degrees F. In a large pot of salted water, cook penne according to package instructions. Drain the pasta and return it to the pot, then set pot over low heat.

Meanwhile, in a large frying pan over medium-high heat, cook pancetta until browned and crisp, about 6 minutes. Remove from pan to a plate lined with a paper towel to drain. Add mushrooms to pan and cook, stirring occasionally, until lightly browned, about 6 minutes. Add garlic, cook 2 minutes longer. Season with the salt and pepper to taste.

Add spinach to pasta by handfuls stirring so the heat from the pasta wilts the spinach. Add the mushroom mixture and crumbled pancetta, then the fontina and the half-and-half. Stir to combine.

Transfer pasta to a buttered 9" x 13" ovenproof dish and sprinkle with Parmesan. Bake, covered with a greased piece of foil (if the foil is touching the food), for 30 minutes. Uncover and continue baking until top is golden brown, 10-15 minutes more.