Looking for a comforting, easy-to-make dinner that’s full of flavour? This Pancetta and Bocconcini Pasta Bake is the perfect choice. Combining crispy pancetta, rich tomato sauce, and creamy bocconcini cheese, this dish brings hearty Italian flavours to your table in no time. Pancetta and Bocconcini Pasta Bake is ideal for a cozy weeknight meal or serving a crowd, it’s sure to become a family favourite. Enjoy every cheesy, savoury bite!
Pancetta and Bocconcini Pasta Bake Recipe
Serves 6-8
Ingredients:
450 g (16 oz) penne pasta
2 tablespoons olive oil
1 onion, finely chopped
6 shallots (scallions/spring onions), sliced
250 g (9 oz) thickly sliced pancetta, chopped
3 cloves garlic, finely chopped
2 tablespoons tomato paste
400 g (14 oz) can diced tomatoes
½ – 1teaspoon chilli flakes
good handful fresh basil, shredded
300 g (11 oz) bocconcini cheese
4 tablespoons grated parmesan cheese
Method:
Cook pasta in a large pot of salted boiling water until al dente and drain.
Preheat oven to 190°C (375°F).
While the pasta is cooking, heat the oil in a large frying pan over medium heat and sauté onion and shallots until golden. Add the pancetta and cook for 3–4 minutes until it starts to crisp up then stir in the garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute then add the tomatoes and chilli. Season with salt if necessary. Stir in the basil leaves and simmer on low heat for approximately 5 minutes.
Add the pasta to the sauce and mix thoroughly until well combined then spoon into a baking dish. Tear bocconcini into pieces and place on top of the pasta, sprinkle parmesan all over and bake for 15–20 minutes until golden and the bocconcini has melted.
Recipe extract from The Mediterranean Table by Rena Patten. RRP $45.00 AUD / RRP $49.99 NZD.
