Penne with Pancetta, Spinach, and Buttery-Crumb Topping

Courtesy of Cooking Light, March 2007

8 ounces French bread (or store-bought bread crumbs)
cooking spray
3/4 c. (3 ounces) chopped pancetta
3/4 c. onion
2 t. minced garlic
1/3 c. flour
3 3/4 c. milk, divided
1/4 c. half and half
6 c. chopped fresh spinach
1/2 c. grated parmesan
1 1/4 t. salt
1/2 t. pepper
8 cups hot cooked penne pasta (about 1 pound)
1/4 c. butter, melted

1. Preheat oven to 425.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.
3. Cook pasta according to package directions. (I added about 1 1/2 c. frozen peas to the pata water when it had about 4 minutes left.) Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; saute 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 c. milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
4. Place cooked pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13x9 inch baking dish coated with cooking spray. Combine bread crumbs and butter; toss well. Sprinkle over pasta mixture.
5. Bake at 425 for 6 minutes or until crumbs are lightly browned.

You could take out the pancetta if you wanted this to be a vegetarian dish.