Pasta Casserole with Pancetta and Escarole
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Bake crispy pancetta and fried escarole with pasta, mozzarella, and Parmesan in a tomato sauce. Pancetta (Italian bacon) imbues the casserole with an incredible flavor and aroma that will leave no one indifferent, while escarole adds essential fiber and a slightly savory tang.
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 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
- 350 g diced pancetta
- Half a bunch of escarole, cut into 2cm pieces.
- 450 g dry penne pasta (feathers)
- 3 tbsp. grated mozzarella
- 1 tbsp. grated parmesan
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Recipes with similar ingredients: penne pasta, escarole salad, plum tomatoes, mozzarella cheese, Parmesan cheese, pancetta, red pepper flakes, basil
Cooking the dish according to the recipe:
- Preheat oven to 230°C and bring a large saucepan of salted water to a boil.
- 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, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to a large bowl. Add the escarole and cook, stirring, until wilted, about 4 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, half the mozzarella, and half the Parmesan to the bowl and mix well. Transfer the pasta to a 3-4 quart baking dish and sprinkle with the remaining mozzarella and Parmesan.
- Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.
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