Savory Penne Bake

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. 1

   Cook the penne according to package directions, drain and set aside.

2. 2

   Heat the olive oil and 2 tablespoons butter in a medium saucepan and add the pancetta and shallots.

3. 3

   Sauté over medium heat for almost 10 minutes or until the pancetta starts to get browned.

4. 4

   Sprinkle the 4 tablespoons flour over the pancetta mixture and cook for about 1 minute, stirring constantly.

5. 5

   Slowly add the milk to the saucepan; let this come to a boil, stirring occasionally.

6. 6

   When it comes to a boil, reduce the heat and add the 3 cheeses.

7. 7

   Stir until smooth and completely melted.

8. 8

   Add the sun dried tomatoes, 1 teaspoons oregano, and the pepper, and stir.

9. 9

   Add the penne to the saucepan and completely coat.

10. 10

    Pour the penne mixture into a rectangle baking dish (I use a 13x9-inch dish).

11. 11

    Sprinkle the crushed crouton crumbs,the pinch oregano, and the 1 tablespoons butter in small pieces, on top.

12. 12

    Bake at 350°F for 45-60 minutes, or until heated through and slightly browned on top. Enjoy!