- 1 pound O Organics™ Penne Rigate
- 1 (3 ounce) package Primo Taglio Pancetta
- 1 pound cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon salt, plus more for pasta water
- Freshly ground black pepper
- 2 (5 ounce) packages O Organics™ Baby Spinach
- 10 ounces Primo Taglio Smoked Fontina Cheese, shredded
- 1 cup Lucerne® Half-and-Half
- 1/2 cup Lucerne Shredded Parmesan Cheese
- Preheat oven to 400 degrees F. In a large pot of salted water, cook penne according to package instructions. Drain the pasta and return it to the pot, then set pot over low heat.
- Meanwhile, in a large frying pan over medium-high heat, cook pancetta until browned and crisp, about 6 minutes. Remove from pan to a plate lined with a paper towel to drain. Add mushrooms to pan and cook, stirring occasionally, until lightly browned, about 6 minutes. Add garlic; cook 2 minutes longer. Season with the salt and pepper to taste.
- Add spinach to pasta by handfuls, stirring so the heat from the pasta wilts the spinach. Add the mushroom mixture and crumbled pancetta, then the fontina and the half-and-half. Stir to combine.
- Transfer pasta to a buttered 9- by 13-inch ovenproof dish and sprinkle with parmesan. Bake, covered with a greased piece of foil, for 30 minutes. Uncover and continue baking until top is golden brown, 10 to 15 minutes more.