Ingredients
1 package (16 ounces) mini penne pasta1/2 pound baby portobello mushrooms, chopped1 small onion, finely chopped2 tablespoons butter1 tablespoon olive oil1 garlic clove, mincedSAUCE:5 tablespoons butter1 package (8 ounces) cream cheese, cubed1-1/4 cups whole milk1-1/4 cups half-and-half cream2-1/2 cups shredded Swiss cheese1-1/4 cups grated Parmesan and Romano cheese blend1/4 teaspoon salt1/4 teaspoon pepper6 bacon strips, cooked and crumbledTOPPING:1/3 cup panko bread crumbs2 tablespoons minced fresh parsley2 tablespoons butter, melted
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter and oil until tender. Add garlic; cook 1 minute longer. Set aside.
For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon.
Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13x9-in. baking dish.
Combine the bread crumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
