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Copia's Penne Pasta and Cheese Casserole

Rated as 3.95 out of 5 Stars

"This is a delicious combination of pasta, 2 cheeses, bacon bits, shallots and whipping cream with bread crumb topping. This dish should be served immediately as it does not reheat well because the fat separates from pasta and other ingredients."
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1 h servings 686
Original recipe yields 12 servings


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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until bread crumbs have browned and the sauce is bubbly, about 25 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 686 calories; 53.2 39.7 16.8 157 486 Full nutrition

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Read all reviews 51
  1. 58 Ratings

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Most helpful positive review

The first time I made this was for out of town visitors the end of this past July, there were no left overs. I've made it twice since then. I use a whole pound of Farmer John thick sliced bacon,...

Most helpful critical review

This was pretty good. I would definitely not give it the amazing reviews that is seems to be getting, though. If I make it again, I would definitely cut back on the garlic. Maybe my garlic clo...

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Most positive
Least positive

The first time I made this was for out of town visitors the end of this past July, there were no left overs. I've made it twice since then. I use a whole pound of Farmer John thick sliced bacon,...

This was super delicious! I only made a couple changes which was I used all cheddar cheese, added red pepper flakes and black pepper to the sauce and instead of chopping the bacon I pulsed it in...

Recipe Group Selection: 10, September '11 Oh my..........this dish is delicious. The calorie/fat police are not going to like this one - but my husband and I LOVED it. I had to add 3 ounces ...

This recipe is fantastic. I took a previous rater's advice and increased the bacon to one pound and added more cheese and also some garlic powder. Also, I added, stirred in lightly 1/2 cup of ...

This is freaking awesome!! A little time comsuming but totally worth it!! Panko bread crumbs are just the right topping!

Amazingly delicious! :) a wonderful meal. for those that would like to try this dish and are put off by the nutrition information. there are ways to make it a bit less fattening by using lower f...

This was fabulous, calories and all

this rocked

Tasty dish - use milk instead of all cream if you like.