FRENCH BREAD BACON CRUMBLE

INGREDIENTS

8 ounces French bread (I used 1 loaf)
Cooking spray
3/4 cup (3 ounces) chopped pancetta (I used bacon instead)
3/4 cup chopped onion
2 teaspoons minced garlic
1/3 cup all-purpose flour
3-3/4 cups 2% reduced-fat milk, divided (I used fat free milk)
1/4 cup half-and-half
6 cups chopped fresh spinach
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1-1/4 teaspoons salt
1/2 teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
1/4 cup butter, melted
1/2 cup mozzarella cheese, shredded

INSTRUCTIONS
Preheat oven to 425 degrees.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.
Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic’ sauté 5 minutes or until onion is tender. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.

Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Combine breadcrumbs and butter; toss well. Spoon 1/2 pasta mixture into a 13×9-inch baking dish coated with cooking spray. Add 1/2 bread crumbs and mozzarella. Add remaining pasta mixture and remaining bread crumbs for second layer. Sprinkle with parmesan cheese to finish.

Bake for 6-8 minutes or until crumbs are lightly browned.