Pasta casserole with pancetta and sweet peppers
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Fusilli pasta is baked in a fresh tomato sauce with pieces of fried pancetta, roasted bell peppers, and a generous helping of grated mozzarella for a deliciously chewy dinner casserole. Thanks to its spiral shape, this pasta absorbs maximum flavor—a delight in every spoonful. To ensure the pasta retains its shape and doesn't become mushy in the casserole, cook it until al dente, allowing for the final baking time.
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
- 450 g dry fusilli pasta (spirals)
- 2 cups thinly sliced canned roasted sweet peppers
- 3 tbsp. grated mozzarella
- 1 tbsp. grated parmesan
We recommend
Recipes with similar ingredients: fusilli spiral pasta, sweet pepper, plum tomatoes, mozzarella cheese, Parmesan cheese, red pepper flakes, basil, pancetta
Cooking the dish according to the recipe:
- Preheat oven to 230°C. 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.
- Cook the fusili 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, roasted peppers, half the mozzarella, and half the Parmesan to the bowl and mix well. Transfer the pasta to a 3- to 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.
Categories:
Similar recipes
