Ingredients for 4 servings:
** denotes an optional ingredient
Set your Traeger grill or oven to 350F.
Cook pasta according to the instructions provided on the package and set aside.
Spray a (nonstick) skillet on medium-high heat and spray with coconut oil.
Cook garlic, red onions and bacon together in the skillet for about 4 minutes or until the red onions turn brown and the edges of the bacon are crispy.
Add chicken broth, flour, Greek yogurt and goat cheese. Stir and allow the sauce to simmer.
Then add cooked pasta, chopped asparagus and fresh rosemary. Stir thoroughly and then remove from the heat.
Pour the contents into a baking dish. I used mini cast-iron dishes in order to better measure out individual portion sizes.
Top with mozzarella, then panko crumbs.
Bake for at least 20 minutes at 350F, or until the breadcrumbs have turned brown.
Serve immediately and enjoy!