Pasta Bake With Pancetta, Tomato, And Cheese
Serving Size / Yield
- 1 box elbow macaroni shells
- 4 oz. pancetta
- 3 C. tomato sauce
- 8 oz. ball fresh mozzarella, chopped
- 2 C. mozzarella cheese, shredded
- 1/2 C. Parmesan cheese, shredded
- kosher salt
Pre-heat oven to 350 degrees Fahrenheit. Bring a large pot of generously salted water to a boil and cook shells to al dente. Drain the pasta and return it to the pot.
While the pasta water is coming to a boil, saute the pancetta in a skillet over medium heat until crisp and golden brown. Stir frequently. Let cool and then crumble into small pieces.
Pull apart your ball of mozzarella cheese and add to the cooked pasta, the cooked pancetta, tomato sauce, freshly torn mozzarella, and one and half cups of shredded mozzarella cheese. Combine them all together. Season to taste with with salt.
Top the pasta with the Parmesan cheese and the remaining shredded mozzarella.
Bake, uncovered, for about 30 minutes, or until the sauce is bubbling and the cheese is light golden brown.