Savory Penne Bake

• 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 14 cups gouda cheese, shredded
• 1 14 cups asiago cheese, shredded
• 2 ounces gorgonzola, crumbled
• 14 cup sun-dried tomato packed in oil, chopped fine
• 1 teaspoon oregano
• 14 teaspoon pepper
• 12 cup garlic and cheese flavored croutons, crushed into crumbs
• 1 pinch oregano
• 1 tablespoon butter

1. Cook the penne according to package directions, drain and set aside.
2. Heat the olive oil and 2 tablespoons butter in a medium saucepan and add the pancetta and shallots.
3. Saute over medium heat for almost 10 minutes or until the pancetta starts to get browned.
4. Sprinkle the 4 tablespoons flour over the pancetta mixture and cook for about 1 minute, stirring constantly.
5. Slowly add the milk to the saucepan; let this come to a boil, stirring occasionally.
6. When it comes to a boil, reduce the heat and add the 3 cheeses.
7. Stir until smooth and completely melted.
8. Add the sun dried tomatoes, 1 teaspoons oregano, and the pepper, and stir.
9. Add the penne to the saucepan and completely coat.
10. Pour the penne mixture into a rectangle baking dish (I use a 13x9-inch dish).
11. Sprinkle the crushed crouton crumbs,the pinch oregano, and the 1 tablespoons butter in small pieces, on top.
12. Bake at 350F for 45-60 minutes, or until heated through and slightly browned on top.
13. Enjoy!

penne rigate, butter, olive oil, pancetta, shallot, allpurpose, milk, gouda cheese, asiago cheese, gorgonzola, tomato, oregano, pepper, garlic, oregano, butter

Taken from www.food.com/recipe/savory-penne-bake-282904 (may not work)