Bake crispy pancetta and sauteed escarole into a pasta casserole with tomato sauce, mozzarella and Parmesan.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 30 min |
| Yield: | 6 |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- Pinch of crushed red pepper flakes
- One 28-ounce can whole plum tomatoes, crushed by hand
- One 15-ounce can whole plum tomatoes, crushed by hand
- 4 large sprigs fresh basil
- Kosher salt and freshly ground black pepper
- 3/4 pound diced pancetta
- 1/2 head escarole, cut into 1-inch pieces
- 1 pound dried penne
- 3 cups shredded mozzarella
- 1 cup grated Parmesan
Instructions
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan 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 simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon. Add the escarole and cook, stirring, until wilted, about 4 minutes; transfer to the bowl with the pancetta.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 886 |
| Total Fat | 50 g |
| Saturated Fat | 20 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 40 g |
| Cholesterol | 99 mg |
| Sodium | 1083 mg |