As written this dish seems really short on inclusions. It calls for ¼ lb of meat and only one cup of peas. It also wants an entire cup of roux for 1L of milk! We tweaked it significantly; doubled the meat, tripled the peas, halved the roux, used different cheeses and added pepper. So it's diverged somewhat from the original. It's pretty tasty though!

Baked Pasta with Back Bacon and Peas

Adapted from Dish of the Day by Kate McMillan (p. 14)

Ingredients

• ¼ C unsalted butter, plus more for greasing
• ¼ C all-purpose flour
• 1 L milk
• 1 parmesan rind (optional)
• ⅛ tsp grated nutmeg
• 1 C grated romano cheese
• 1 C grated swiss cheese
• 250g cooked back bacon, diced
• 3 C frozen peas
• black pepper
• 500g orecchiette or similar pasta
• ½ C panko

Directions

1. Grease a 9×13" baking pan with butter. Preheat the oven to 425°F.
2. Melt the butter in a large, deep-sided skillet over medium heat.
3. Stir in the flour to form a roux and cook for 1 minute.
4. Whisk in the milk (and add the parmesan rind, if you have one) and cook, simmering gently, until it thickens, ~10 minutes.
5. Fish out the rind. Stir in the nutmeg, both cheeses, back bacon, and peas. Season, generously, with black pepper.
6. Meanwhile, cook the pasta until it's two minutes short of al dente.
7. Drain the pasta and stir it into the sauce. Pour the pasta-sauce mixture into the baking pan and top with panko.
8. Bake for 20 minutes, until the panko is browned and the sauce is bubbling.
9. Let stand 10 minutes and serve with worchestershire sauce.