Carbonara Pasta Bake

Preparation-30mins

Total- 1hr & 10mins

Servings-8

Ingredients

• 1box (16 oz) penne pasta
• 1container (15 oz) whole milk ricotta cheese
• 1 1/2cups grated Parmesan cheese (6 oz)
• 1cup shredded mozzarella cheese (4 oz)
• 1cup heavy whipping cream
• 2eggs
• 1/4cup chopped fresh chives
• 1/4cup chopped fresh Italian (flat-leaf) parsley
• 2cloves garlic, finely chopped
• 1teaspoon salt
• 1/2teaspoon pepper
• 10slices bacon, crisply cooked, crumbled
• 1/3cup Cascadian Farms organic frozen garden peas
• 2tablespoons butter
• 2/3cup Progresso plain panko crispy bread crumbs

Steps

• 1)
  Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• 2)
  Meanwhile, in large bowl mix ricotta cheese, 1 1/4 cups of the Parmesan cheese, the mozzarella cheese, whipping cream, eggs, chives, parsley, garlic, salt and pepper. Beat with whisk until smooth. Add cooked pasta, bacon and frozen peas. Pour pasta mixture into baking dish.
• 3)
  Cover baking dish with foil. Bake 20 minutes.
• 4)
  Meanwhile, in 8-inch skillet, heat butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Transfer to small bowl; cool 10 minutes. Stir in remaining 1/4 cup Parmesan cheese; set aside.
• 5
  Uncover baking dish; bake 5 to 10 minutes or until heated through. Let stand 10 minutes. Sprinkle bread crumb mixture on top, and serve.