Penne with Pancetta, Spinach, and Buttery Crumb Topping

Ingredients

• 0.5 teaspoon pepper black
• 0.3 cup butter melted
• 8 cups penne pasta hot tube-shaped cooked uncooked 1 pound pasta
• 1.5 ounces flour all-purpose
• 8 ounces bread french
• 2 teaspoons garlic minced
• 0.3 cup half-and-half 
• 3.8 cups milk 2% divided reduced-fat
• 0.8 cup onion chopped
• 3 ounces pancetta chopped
• 2 ounces parmigiano-reggiano cheese fresh grated
• 1.3 teaspoons salt 
• 6 cups pkt spinach fresh chopped

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• knife
• baking pan
• measuring cup

Directions

1. Preheat oven to 42
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.
3. Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray.
4. Add pancetta, onion, and garlic; saut 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife.
5. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth.
6. 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.
7. Add spinach; cook 1 minute.
8. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
9. Place pasta in a large bowl.
10. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
11. Combine breadcrumbs and butter; toss well.
12. Sprinkle over pasta mixture.
13. Bake at 425 for 6 minutes or until crumbs are lightly browned.