Ingredients
500g/17.6ozPenne Rigate or pasta of your choice
1 Small Onion finely chopped
2 (400g/14.11oz) Tins Diced Tomatoes plus 1 small tin (200g/7oz)
200g/7oz Pancetta
4 Tbls Chopped Fresh Parsley
1 Tbls Tomato Paste
300g/10.6oz Mozzarella cut into 12 large cubes
100g/3.5oz Grated Pecorino or Parmesan Cheese
Topping:
150g/5.3oz Shredded Mozzarella
Sliced Cherry Tomatoes
Method:
Fry the onions in some olive oil. When they start to soften add the chopped parsley, stir through for about 30 seconds then add the tomato paste and diced tomatoes. Season with pepper, cover and simmer for 45 minutes.
Cook the pasta but not completely.
Mix the pasta with the tomato sauce and place half of it in a large baking dish.
Scatter half the pancetta on top and place the large cubes of mozzarella in between the pasta.
Scatted half of the grated cheese on top.
Top with remaining pasta, pancetta, sliced cherry tomatoes, grated cheese, shredded mozzarella, freshly grinded pepper and chopped fresh parsley.
Bake in oven 190C/375F for about 1 hour or until cheese has melted and browned on top.
Enjoy!
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