Prepare the broccoli by blanching it until crisp-tender.

Drain the blanched broccoli well.

If using pancetta or bacon, fry until cooked through.

If using raw ham, cook it through; prosciutto can be used as is.

Heat the bechamel sauce over low heat.

Add the swiss and gruyere cheese to the bechamel sauce.

Stir until the cheeses are melted and fully incorporated.

Fold in the cooked meat and blanched broccoli into the cheese sauce.

Cook the penne pasta according to package directions, but undercook it by 3 minutes.

Drain the pasta thoroughly.

Place the undercooked pasta in a buttered baking dish.

Pour the bechamel cheese sauce over the pasta in the baking dish.

Mix the pasta and cheese sauce well to combine.

In a separate bowl, mix together the parmesan cheese, Italian seasoned breadcrumbs, and olive oil.

Sprinkle the parmesan cheese mixture evenly over the top of the casserole.

Bake at 400°F (200°C) until bubbly and golden brown.

You may wish to broil briefly to brown the top further.

Let the casserole sit for a few minutes before serving to allow it to set slightly.