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    Home » Recipes » Pasta

    Baked Penne with Pancetta and Scamorza

    Published: Dec 16, 2020 by Alessandra · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    A view from above Baked Cheesy Pennette in a white pan.

    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

    Jump to:
    • What makes this recipe great
    • Ingredients
    • Substitutions & Variations
    • Storage
    • Recipes you might enjoy:
    • Recipe
    • Comments

    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.

    Recipes you might enjoy:

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      Healthy Mushrooms Soup without Cream
    • cheese tart sliced in a plate with a knife full of cheese
      Baked Cheese Tart
    • A view from above Baked Pasta with Salami and Potatoes in a light brown round tray on a colored linen. It is showing all layers of ingredients
      Baked Pasta with Salami and Potatoes
    • A view from above Pesto Lasagna in a pink pan. It is topped with pesto sauce and pine nuts
      Pesto Lasagna

    I'd like to know what you think. Also, if you make this recipe, be sure to tag me on Instagram! To stay updated with the newest recipes, follow me on Pinterest and join my email list.

    Recipe

    A view from above Baked Cheesy Pennette in a white pan.
    Print Recipe Pin 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.
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: pasta
    Cuisine: Italian
    Servings: 4 people
    Author: Alessandra

    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.

     

     

     

     

    More Pasta Recipes

    • Cheesy Broccoli Pasta in white and brown pan with spoon on light table. Pasta is topped with melty cheese and broccoli.
      Cheesy Broccoli Baked Pasta
    • A view from above Lemon Tagliatelle in a white dish on a marble table. The dish is garnished with fresh parsley and sliced lemons
      Lemon Tagliatelle
    • A view from above Asparagus Spaghetti with Prawns in a white dish with a fork. It is garnished with asparagus and prawns.
      Asparagus Spaghetti with Prawns
    • Cherry tomatoes pasta with Brie cheese on top in a white plate with forks
      Spaghetti with Tomatoes, Basil and Brie

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    Hi, I'm Alessandra, the recipe creator and food photographer behind this blog. Here you'll find easy and accessible Italian recipes. I aim to bring a pitch from Italy to every house far from here.

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