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.
What makes this recipe great
- You can make it ahead
- It is quick and easy to make
- It’s freezer-friendly
- Super delicious
- 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
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.
Recipes you might enjoy:
Baked Penne with Pancetta and Scamorza
- 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
- 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.