Oven-baked penne pasta with tomatoes
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 757, total fat 45 G., saturated fats 22 G., proteins 33 G., carbohydrates 56 G., fiber 6 G., cholesterol 117 mg, sodium 939 mg, sugar 0 G.
Calories 757, total fat 45 G., saturated fats 22 G., proteins 33 G., carbohydrates 56 G., fiber 6 G., cholesterol 117 mg, sodium 939 mg, sugar 0 G.
A delicious Italian-style casserole for a delicious family dinner. Cooked penne pasta is tossed with a creamy tomato sauce with fennel and fried pancetta and spread on the bottom of a baking dish. The pasta is then layered with three types of cheese: mozzarella, fontina, and Parmesan, which, after baking, will transform into a delicious cheesy paste and perfectly complement the pasta in sauce. Thanks to their tubular shape, penne pasta absorbs all the delicious juices, ensuring a truly satisfying experience with every spoonful.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g penne pasta (feathers)
- 3 tbsp olive oil + extra for greasing the pan
- 220 g pancetta (trim excess fat), diced
- 1 medium onion, chopped
- 1 fennel root, thinly sliced
- 1 can (800 g) of canned plum tomatoes in their own juice
- 0.5 cups heavy cream
- 0.5 cup chopped fresh basil
- 1 cup grated Parmesan (about 70 g)
- 2 tbsp. grated mozzarella (about 220 gr.)
- 1 and 3/4 cups grated fontina (about 170 g)
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Recipes with similar ingredients: penne pasta, Parmesan cheese, mozzarella cheese, Fontina cheese, plum tomatoes, fennel bulb, cream, pancetta, basil
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to 450°F (230°C). Bring a large saucepan of salted water to a boil. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until the fat has rendered, 2 to 3 minutes. Drain the fat, reserving about 1 tablespoon. Add the onion and fennel and cook until the fennel is tender, about 5 minutes.
- Mash the tomatoes with your hands, then pour them into the pan along with the juices from the can and bring to a boil. Pour 0.5 cups of boiling water into the empty tomato can and add to the sauce. Add the cream and simmer while you cook the pasta.
- Add the pasta to boiling water and cook until al dente. Drain and add the pasta to the sauce. Add basil and 1/2 cup Parmesan cheese. Drizzle with 1 tablespoon olive oil, season with salt, and toss to combine.
- Grease a 22x32cm baking dish with olive oil. Layer the pasta, mozzarella, fontina, and the remaining 1/2 cup Parmesan cheese in the dish. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, until golden brown, about 15 minutes.
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