Recipe courtesy of Food Network
Hearty Vegetable Baked Pasta with Pancetta
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 914
- Total Fat
- 50
- Saturated Fat
- 20
- Carbohydrates
- 74
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 42
- Cholesterol
- 99
- Sodium
- 1141
- Total: 1 hr 25 min
- Prep: 45 min
- Inactive: 10 min
- Cook: 30 min
Ingredients
Kosher salt and freshly ground black pepper
3 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 basil
12 ounces diced pancetta
1 small zucchini, cut into 1/2-inch pieces
1 cup shredded carrots
1 cup frozen peas, thawed
1 pound penne pasta
3 cups shredded mozzarella
1 cup grated Parmesan
Directions
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the olive 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 the tomatoes and 1 cup 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.
- While the sauce simmers, heat the remaining tablespoon of 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 mixing bowl with a slotted spoon. Add the zucchini to the drippings in the pan and cook, stirring occasionally, until crisp-tender, about 4 minutes. Add the carrots and peas and cook, stirring, until the carrots just start to wilt, about 2 minutes. Transfer to the mixing bowl.
- 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 mixing 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.