Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pancetta and Escarole Baked Pasta
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- Level: Easy
- Total: 1 hr 5 min (includes resting time)
- Active: 30 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 886
- Total Fat
- 50 g
- Saturated Fat
- 20 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 40 g
- Cholesterol
- 99 mg
- Sodium
- 1083 mg
Bake crispy pancetta and sauteed escarole into a pasta casserole with tomato sauce, mozzarella and Parmesan.
- Level: Easy
- Total: 1 hr 5 min (includes resting time)
- Active: 30 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 886
- Total Fat
- 50 g
- Saturated Fat
- 20 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 40 g
- Cholesterol
- 99 mg
- Sodium
- 1083 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- 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 sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and 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. Add the escarole and cook, stirring, until wilted, about 4 minutes; transfer to the bowl with the pancetta.
- Cook the penne 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, 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.
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