Preheat oven to 375ºF.
Cook penne al dente, according to instructions on the package.
While the penne is cooking, heat butter in a large frying pan or Dutch oven. Sauté garlic and pancetta for a couple of minutes until pancetta is cooked and slightly crispy.
Add spinach and stir until wilted.
Add tomatoes and gently stir until warmed.
Stir the cooked penne into the pancetta-spinach mixture.
Add the cream, thyme, and most of the cheese, reserving two ounces of Midnight Moon® .
Stir until the cheese is melted and the pasta is well coated. Add salt and pepper to taste.
Transfer the entire mixture to a 9 x 9 baking pan, or another equivalent casserole dish. Sprinkle the remaining two ounces of Midnight Moon® on the top and bake for 25 minutes. Serve hot.
