Pasta Al Forno Bianco

• 3 cups bechamel sauce
• 1 lb penne pasta
• 1 head broccoli floret, cut into bite size pieces
• 1 1 cup ham or 1 cup bacon
• 1 cup gruviera cheese or 1 cup gruyere cheese, grated
• 1 cup swiss cheese, grated
• 3 ounces parmesan cheese, grated
• 1/2 cup Italian seasoned breadcrumbs
• 2 tablespoons olive oil

1. Blanch the broccoli until crisp-tender, drain well.
2. If using pancetta or bacon fry in a pan until cooked through. Prosciutto is ready to use as is, cook the ham if it is raw.
3. Heat bechamel over low heat. Add the swiss and gruyere. Stir until melted. Fold in meat and broccoli.
4. Cook pasta according to package directions but under cook by 3 minutes, drain.
5. Place pasta in a buttered baking dish. Pour over bechamel cheese sauce and mix well.
6. Mix together the parmesan, bread crumbs and oil and sprinkle over the top of the casserole.
7. Bake at 400 until bubbly. You may wish to stick it under the broiler to brown a little.
8. Let sit a few minutes before serving.

bechamel sauce, penne pasta, broccoli floret, ham, gruviera cheese, swiss cheese, parmesan cheese, italian seasoned breadcrumbs, olive oil

Taken from www.food.com/recipe/pasta-al-forno-bianco-168397 (may not work)