Spinach Alfredo Pasta Bake
Ingredients
1 pound campanelle noodles
1 cup ricotta cheese
1 cup cottage cheese
1/8 cup chopped fresh parsley
Zest of 1 lemon's
1/2 cup butter; divided
One 10-ounce container mushrooms, sliced
Kosher salt and freshly ground black pepper
One bunch fresh spinach; remove stems
4 cloves fresh garlic; chopped
1/2 fresh onion; chopped
1 pound bacon; crumbled
2 cup's white wine
16 fl. ounces half-and-half
1 cup heavy cream
1 1/2 cups grated Parmesan
3/4 cup panko breadcrumbs
Directions
Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
Mix the ricotta, and cottage cheese with the parsley and lemon zest in a small bowl and set aside.
Cook up the bacon; remove from grease and set aside.
Chop up the garlic and onion; Set aside
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms are a nice golden brown, 5 to 6 minutes. Add 2 more tablespoons of butter and let it melt. Add the spinach, onion, and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables fron the skillet and set aside, leaving any liquid in the skillet.
Add 2 tablespoons of butter to the skillet. Pour in the wine and let it come to a boil and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little chicken broth. When the sauce is all combined, remove it from the heat and stir in 1 1/4 cups of the Parmesan.
Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
In the buttered baking dish, stir together the pasta, vegetables and sauce. Add spoonfuls of the ricotta mixture, pushing it a bit into the pasta then smooth it out on the top of the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cook until the top is brown and the mixture is bubbling, about 25 minutes.
Remove from oven and let stand for 10 minutes before serving.

Note: Easiest way to crumble bacon is to use the meat scissors and cut the bacon into bite size pieces then cook it. When it is done cooking, you have crumbled bacon.