Pasta casserole with pancetta, artichokes and smoked mozzarella
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Crispy pieces of pancetta and tender artichoke hearts are baked with penne pasta in a tomato sauce with smoked mozzarella inside and a layer of classic mozzarella on top. Cook the pasta until half-cooked or well-al dente, as it will finish cooking in the oven under the sauce. Let the finished casserole rest briefly to allow the cheese to set slightly, making it easy to serve.
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:
- 3 tbsp. l. olive oil
- 4 cloves garlic, thinly sliced
- A pinch of crushed red pepper flakes
- 1 can (800g) of canned whole plum tomatoes, crushed by hand
- 1 can (425g) canned whole plum tomatoes, hand crushed
- 4 large sprigs of fresh basil
- 340 g diced pancetta
- 280 g frozen artichoke hearts, thawed
- 450 g dry penne pasta (feathers)
- 1.5 tbsp. grated smoked mozzarella
- 1 tbsp. grated parmesan
- 1.5 tbsp. grated mozzarella
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Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a boil.
- Reduce heat slightly, add basil sprigs, and simmer, uncovered, until the sauce thickens, 15-20 minutes. Remove the basil sprigs and season with salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until golden brown and crisp, about 8 minutes.
- Using a slotted spoon, transfer to a large bowl. Add the artichoke hearts and cook, stirring occasionally, until heated through, about 2 minutes; transfer to the bowl with the pancetta.
- Cook the penne pasta in salted water until al dente (2 minutes less than package directions). Drain the pasta and add it to a bowl.
- Add the tomato sauce, smoked mozzarella, and half the Parmesan to the same bowl and mix well. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and remaining Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.
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