This Pasta Bake Will Make You Feel Like You’re Dining In The Italian Countryside
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This is a perfect dish for those days when you barely have time for cooking at all. It only takes 15 minutes of preparation and a quick 25 minutes in the oven, and you’ll have a tasty meal in front of you!
Don’t worry if you’re not a fan of ricotta cheese. You can leave it out and use some sour cream instead – just mix it into the pasta before baking. My husband does not like ricotta very much so I often just combine some sour cream with the grated cheese and mix it all in these. It turns out delicious every time!
Ingredients
1 lb penne pasta
2.5 oz. cubetti di pancetta
1 onions, finely sliced
1 red chilies, de-seeded and finely chopped
1 lb cherry on the vine tomatoes, roughly chopped
1 cup shelled garden peas
9 oz. ricotta
2 oz. parmagiano reggiano, grated
fresh basil, leaves only
2 tbsp Bertolli extra virgin olive oil
Instructions:
Preheat the oven to 400 F, gas mark 6. Cook the pasta according to the pack instructions and drain well.
Meanwhile, heat a non-stick frying pan and cook the pancetta for 3-4 minutes until golden and crispy. Remove from the pan with a slotted spoon and place in a large roasting tin. Add the onion to the pan and cook for 2 minutes until it begins to soften, then stir in the chili and tomatoes. Cook for a further 2-3 minutes until it starts to form a sauce.
Add the onion and tomato sauce to the roasting tin with the pancetta and mix in the drained pasta and peas. Spoon the ricotta evenly over the top, then scatter with the Parmigiano Reggiano. (Or you could mix the cheeses into the casserole, if preferred.) Bake in the oven for 15 minutes, until the cheese has melted and the top layer of pasta is golden and crusty. Serve sprinkled with the basil and drizzled with the oil.
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Quick tip: Serve with fresh, green salad on the side.
11 Comments
I wish you would name your dishes so when I go to print and save them I will have a title. I notice this on a lot of your dishes,
I’ve decided to give this dish a name… Casseruola Rustica Italiano.
Karen Prust – ME TOO!?!? this is so irritating
I don’t see amount of tomato sauce in the ingredience. Tin? Is that baking dish?
There no tomato sauce in this recipe. When she says tomato sauce, she’s referring to the sauce made from the cherry tomatoes & the onions. Also, they’re referring to a roasting pan when they say “tin”.
Jean reread the recipe there isn’t any tomato sauce used in the recipe. Have blessed day.
Actually Beverly, if you look down and read the instructions after the list of ingredients it DOES mention tomato sauce, so they have made an error in this recipe.So Jean is correct. Have blessed day.
Mary, please read Mary Ellen Adlington’s comment. She’s correct. There’s no mistake in the recipe.
Actually Mary, if you read the instructions it says Cook for a further 2-3 minutes until it starts to form a sauce. So this is the sauce they are referring too.
No, Jean, like you, has misread the recipe. It says “Add the onion to the pan and cook for 2 minutes until it begins to soften, then stir in the chili and tomatoes. Cook for a further 2-3 minutes *until it starts to form a sauce.*” This is the sauce referred to in the following line.
If anyone has tried this recipe could you please comment on the outcome of it. Thank you