INGREDIENTS
10 servings
bell pepper
4 Tablespoons
butter
8 slices
cooked bacon
1 lb
cooked penne pasta
1/4 cup
flour
10 servings
kosher salt
2 cups
milk
1 1/2 cups
parmesan cheese
10 servings
bell pepper
1 1/2 cups
provolone cheese
3/4 cup
roasted red peppers
1 package
spinach
16 oz
tomato soup