Baked Penne with Pancetta & Mozzarella
This easy Italian pasta bake with Pancetta and Mozzarella is a great week night dinner the whole family will love!
[adrotate group="2"] [adrotate group="4"]This easy Italian pasta bake with Pancetta and Mozzarella is a great week night dinner the whole family will love!
- 500g/17.6oz Penne (Rigate)
- 1 Onion (Small (Finely Chopped))
- 2 (400g/14.1oz) Tinned Diced Tomatoes (Plus 1 Small Tin (200g/7oz))
- 180g/6oz Pancetta
- 4 Tbsp Parsley (Chopped Fresh)
- 300g/10.6oz Mozzarella (Cut in to 12 large cubes)
- 150g/5.3oz Mozzarella (Shredded for on top)
- 100g/3.5oz Pecorino (Grated)
- Cherry Tomatoes (Sliced for on top)
Fry the onions in some olive oil. When they start to soften add the chopped parsley, stir through for about 30 seconds then add the tomato paste and crushed tomato. Season with pepper, cover and simmer for 45 minutes.
Cook the pasta but not completely.
Mix the pasta with the ready-made sauce and place half of it in a large baking dish.
Scatter half the pancetta on top and place the large cubes of mozzarella in between the pasta.
Sprinkle half the grated cheese on top.
Top with remaining pasta, pancetta, sliced cherry tomatoes, grated cheese, shredded mozzarella, freshly grinded pepper and chopped fresh parsley.
Bake in oven 190C/375F for about 1 hour or until cheese has melted and browned on top.
Enjoy!