- 4 tsp olive oil, divided
- 2 tsp salt
- 8 oz uncooked penne pasta or macaroni
- 3 bacon slices (I have reserved some from Sunday morning breakfast when I make it)
- 10 oz fresh mushrooms, quartered (I have used more, depending on the package size)
- 1/4 tsp freshly ground black pepper
- 2 cloves garlic, minced (I use 1 tsp jarred minced garlic)
- 10 oz fresh baby spinach (I used most of two 6 oz bags)
- 1/4 cup plain 2% Greek yogurt
- 4 oz blue cheese, crumbled
- 1/2 cup panko (Japanese breadcrumbs)
- 2 Tbsp chopped fresh parsley (I don't generally have this and therefore skip it)
- Preheat oven to 400 degrees. Coat 2-quart baking dish with 1 tsp oil and set aside.
- Bring a large pot of water to a boil; add salt and pasta. Cook for 6 minutes or until just barely tender. Drain pasta but reserve one cup of the cooking liquid.
- While the water is coming to a boil, cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, and crumble. Add mushrooms to drippings (appx 2 Tbs) in pan. Cook for 8 minutes or until browned, stirring occasionally.
- Add pepper, garlic, and spinach (in batches) to the mushrooms; cook 3 minutes or until spinach wilts, tossing occasionally.
- Combine yogurt and cheese in a large bowl, stirring until almost smooth. Add pasta and mushroom mixture toss to combine. Stir in 1/2 cup reserved cooking liquid (or more if mixture looks dry). Spoon pasta mixture into prepared dish.
- Combine crumbled bacon, panko, and parsley. Drizzle with remaining 3 teaspoons of oil; toss to combine. Sprinkle evenly over top of pasta. Bake at 400 degrees for 20 minutes or until golden and bubbly.
Time: about 50 minutes total (the last 20 of which are completely hands-off)
Source: Cooking Light magazine, March 2012, page 81