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Bacon Penne Casserole

Source of Recipe

from link


Recipe Link: www.dianaskitchen.com/page/casserole/cass38.htm

I made this tonight, 11/21/06 and thought it was delicious.
Of course I made a few changes, but yummy!! Some of my
homemade stewed tomatoes and it makes a perfect meal!!
If the recipe makes too much for your family, just cut the
portions in 1/2 or make it into 2 casseroles and freeze one
for later use.

Bacon Penne Casserole

1, 16 ounce box penne rigate pasta
2 pounds sliced bacon, (I cut 1 lb into 8ths and cooked until
...not quite crisp...the other lb I cooked crisp + crumbled)
2 small chopped onion
2 Tablespoon dried parsley, or 4 tbsps freshly chopped
3 cups Ricotta cheese
1 cup sour cream
1 cup milk
4 eggs
2 teaspoons dried minced garlic
3/4 cup Italian bread crumbs

Cook pasta al dente to package directions. Drain.
Fry bacon to desired crispness; remove with slotted spoon to
bowl...do not worry about getting all drippings off.
Remove most of the drippings from the pan and saute onion in
that same pan. Mix with parsley and set aside.
Mix pasta, cheese, sour cream, milk, eggs, garlic and bacon
together in a bowl.
In a 13x9x2 inch baking dish place 1/2 of the pasta mixture.
Sprinkle with 1/2 of the onion mixture. Repeat.
Sprinkle top with bread crumbs and bake, uncovered at 375
degrees F. for 35 to 40 minutes.
Makes 8 to 12 servings.