Butternut Squash and Pancetta Baked Pasta with Fresh Mozzarella
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 961
- Total Fat
- 54
- Saturated Fat
- 21
- Carbohydrates
- 78
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 41
- Cholesterol
- 99
- Sodium
- 1226
- Total: 1 hr 50 min (includes resting time)
- Active: 30 min
Ingredients
Kosher salt and freshly ground black pepper
1 small butternut squash (about 1 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
5 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil
3/4 pound diced pancetta
1 pound dried fusilli
3 cups diced fresh mozzarella
1 cup grated Parmesan
Directions
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Toss the squash with 2 tablespoons of the oil and 1/4 teaspoon each salt and black pepper on a rimmed baking sheet. Bake, stirring once or twice, until golden brown and tender, 12 to 15 minutes. Set aside.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and black pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon.
- Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, butternut squash, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.