Sweet Potato and Bacon Baked Pasta
4 tbsp fresh rosemary, minced
3 cups cubed sweet potato
4 slices turkey bacon, diced
1 shallot, diced
8 ounces twisted pasta
2 tbsp whole wheat flour
2 cups milk
3/4 cups shredded sharp provolone
1 cup frozen peas
1/3 cup fresh grated Parmesan cheese
Pre-heat oven to 425 degrees.
Toss sweet potato with olive oil and rosemary. Bake until tender. Put into a bowl.
Turn oven up to 450 degrees.
Cook pasta and add peas for the last 2 minutes of boiling. Drain and add to bowl.
Cook bacon and shallots. Add to bowl.
Melt butter into a pan and add flour. Whisk for a few minutes and then pour in milk while still whisking. Add provolone and stir until melted. Pour over contents of bowl and stir well.
Pour bowl into a sprayed baking dish, sprinkle with Parmesan cheese, and bake 10 minutes until bubbly.