This Pancetta and Scamorza baked cheesy Pasta is a great weeknight dinner that the whole family will love.
It's so easy to make and comes together in less than an hour.
Are you looking for more baked Pasta recipes Baked Pasta with Eggplant and my Cheesy Broccoli Baked Pasta or Baked Pasta with Zucchini, Provola and Mozzarella
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What makes this recipe great
- You can make it ahead
- It is quick and easy to make
- It’s freezer-friendly
- Super delicious
Ingredients
- Pasta: any shape of short pasta will be perfect. Personally, I like to use a pasta like shells, half sleeves, fusilli
- Pancetta: Pancetta is spiced and salt-cured pork belly. It is used in a variety of Italian dishes because of its powerful flavor.
- Smoked Scamorza: This classic Italian cheese is savory and flavorful and since it melts easily, it can be used successfully in baked pasta
Substitutions & Variations
- Pasta - Choose whole wheat pasta if you want a healthier solution, brown rice has more nutrients and is more satisfying than white one. Use any gluten-free pasta of your choice
- Pancetta - If you are unable to find pancetta, bacon can be a substitute.
- Scamorza cheese - You can replace Scamorza with Provola or Fontina
- Black Pepper - add chili pepper flakes or smoked paprika to imbue more heat into the dish
Storage
Refrigerate leftovers in a hermetic container for up to 3 days.
Leftovers can be stored in the freezer for up to 3 months.
Heat in the microwave or, alternatively, in an oven lined with aluminum foil to prevent drying.
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Recipe
Baked Penne with Pancetta and Scamorza
This Pancetta and Scamorza baked cheesy Pasta is a great weeknight dinner that the whole family will love.
Servings: 4 people
Ingredients
- 320 gr. Pennette
- 1 50 gr higher welfare slice Pancetta
- 150 gr. smoked Scamorza
- 100 gr. mozzarella
- 2 tablespoon Parmesan cheese
- 100 gr double cream
- 3 tablespoon extra virgin oil
- ½ onion finely sliced
- black pepper salt
Instructions
- Start preparing your ingredients. Slice the pancetta so that you have a 0,5 cm thickness and finely chop the onion. Cut the Scamorza and the mozzarella in thin slices.
- Pour the oil in a deep saucepan with high sides, add the chopped onion and fry over a low heat for 2 minutes, stirring with a wooden spoon. Loosen into some hot water and cook 10 minutes.
- Add the pancetta slices and continue to cook for a further 3 minutes, stirring. Pour into the double cream and cook over a very low heat for 5 minutes (Attention: don’t leave it simmer!).
- Season with salt and pepper.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water.
- Drain the Penne, reserving some of the cooking water, then add to the sauce. Mix well with two spoons, adding a splash of cooking water to loosen.
- Preheat the oven to 220 C.
- Butter up an ovenproof dish, pour into half pasta, cover the surface with half sliced Scamorza and half mozzarella.
- Add the remaining pasta, the Scamorza and the Parmigiano. End covering with the mozzarella.
- Cook in the preheat oven for 5 minutes, until the cheese begins to melt.
- Serve hot.
Notes
Storage
Refrigerate leftovers in a hermetic container for up to 3 days.
Leftovers can be stored in the freezer for up to 3 months.
Heat in the microwave or, alternatively, in an oven lined with aluminum foil to prevent drying.
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