A delightful pasta bake combining the creaminess of cheeses with the savory taste of bacon and the freshness of peas.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a perfect bake.
In a large skillet, cook the smoked bacon over medium heat until crispy. Remove and set aside.
Cooking the bacon first allows you to use the rendered fat for added flavor.
In the same skillet, sauté the yellow onion and fresh garlic clove until fragrant and softened.
Use the bacon fat left in the skillet for extra flavor.
Add the low sodium chicken broth, whipping cream, and penne to the skillet. Bring to a boil, then reduce heat and simmer until the pasta is al dente.
Stir frequently to prevent the pasta from sticking to the skillet.
Stir in the grated parmigiano-reggiano cheese, frozen peas, and half of the shredded Italian cheese blend.
Adding the cheese off heat ensures a smooth and creamy sauce.
Transfer the mixture to an oven-safe baking dish. Sprinkle the remaining Italian cheese blend on top.
Use a spatula to spread the mixture evenly for consistent baking.
Bake in the preheated oven until the cheese is melted and bubbly, about 10 minutes.
Keep an eye on the dish to avoid over-browning the cheese.
Serve hot, garnished with additional grated cheese if desired.
Pair with a side salad for a complete meal.
