Baked Penne with Spinach, Roasted Red Peppers & B.A.C.O.N

INGREDIENTS

SAUCE:

16 oz

container of Pacific Natural Foods Roasted Red Pepper & Tomato Soup

2 cups

2% milk

4 tbsp

butter

1/4 cup

all-purpose flour

freshly ground pepper,

PASTA:

1 lb

penne pasta (or ziti), cooked until tender, but still firm to the bite

package frozen chopped spinach, thawed & squeezed dry

3/4 cup

chopped jarred roasted red peppers

1 1/2 cups

cubed Provolone cheese

slices of cooked bacon, crumbled

1 1/2 cups

shredded Parmesan cheese, divided

Freshly ground black pepper

kosher salt