<http://schema.org/recipeInstructions>
" In a medium saucepan, cook bacon over medium heat until crisp. Transfer to a paper towel-lined plate to let cool. Remove bacon drippings to glass jar, reserving about 1 tablespoon in pan. Meanwhile, in a small bowl, mix breadcrumbs, 1/4 cup Parmesan, 3 tablespoons parsley, and 1 tablespoon bacon drippings. Set aside. Add onions and garlic to pan and cook, stirring occasionally, until softened, 2 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in crushed red pepper flakes. Add flour and milk, whisking until smooth, thick, and bubbling, 8 to 10 minutes. Remove from heat and stir in remaining 3/4 cup Parmesan and mozzarella, then slowly add beaten egg, whisking constantly (to prevent scrambled eggs!). Preheat oven to 425 degrees F. In a large pot of boiling salted water, cook rigatoni 4 minutes less than package directions. Add broccoli and cook 1 minute more. Drain, then return to pot. Add creamy mixture, cooked bacon, and remaining parsley and toss to combine. Transfer to a casserole dish or cast-iron skillet and top with breadcrumb mixture. Bake until bubbling and golden brown, 20 to 25 minutes. (If you want it extra crispy, broil 3 minutes.)"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a45166/baked-rigatoni-bacon-broccoli-recipe/>