Copia's Penne Pasta and Cheese Casserole Recipe

Preheat an oven to 350 degrees F (175 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the penne and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 11 minutes. Drain well in a colander set in the sink.

Place the bacon in a large deep skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain the bacon slices on a paper towel-lined plate and reserve the remaining bacon drippings in a small bowl. Crumble the bacon into a bowl then mix in the panko bread crumbs butter and chopped parsley. Set aside.

Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent about 5 minutes. Stir in the bacon drippings and flour. Cook and stir for 1 minute then whisk in the heavy cream and thyme. Continue to cook and stir until reduced by 1/3. Add Monterey Jack cheese and Cheddar cheese stirring until cheeses have melted. Season with salt and pepper. Stir in the penne pasta. Transfer the pasta mixture to a 9x13-inch baking dish. Sprinkle with the bread crumb mixture.

Bake in the preheated oven until bread crumbs have browned and the sauce is bubbly about 25 minutes.