Home » Pasta » Pancetta & Tomato Macaroni Bake
All   Meat   Vegan   Vegetarian   Seafood   
  Recipies List  

Recipe By Jaxters

Ref: 768
Heading: Pasta
Cuisine: Italian
Food Type: Meat
No of Portions: 4
Change no of portions required to :
SHARE

Ingredients & Prep

   400 g  Dried Macaroni
   120 g  Pancetta chopped
   400 g  Hard cows milk mozzarella cheese grated
   100 g  Parmesan cheese grated
  Tomato Sauce
   400 ml  Tomato Passata
   250 ml  Water
   1/2 Onion chopped
   2 Garlic clove grated
   2 tbsp  Tomato puree
   1 tbsp  Fresh basil chopped
   1/2 tsp  Chilli flake (optional)
   1 tsp  Caster sugar
   1/2 tsp  Freshly ground black pepper
   1/4 tsp  Salt
   2 tbsp  Olive oil

Method

  Step 1
Pre-heat oven to 200°C fan.
  Step 2
Cook pasta as per instructions in slightly salted water.
  Step 3
Add pancetta & oil to a frying pan over a med heat, cook until crispy then remove & set aside.
  Step 4
Make the tomato sauce, place onion & olive oil in the same frying pan over a med heat, stir & cook onion until soft, then add garlic & cook for a one more minute, then add passata, water, sugar, tomato puree, chilli flakes if used, sugar, salt & pepper, bring to a simmer & cook for 2 mins stirring all the time, when done blend sauce with a stick/hand blender or liquidiser to smooth, then add basil & stir in.
  Step 5
Tip cooked pasta & pancetta into a baking dish, mix together, then pour over the tomato sauce & mix together, then sprinkle mozzarella over the top evenly follows by the parmesan, bake for 15 to 20 mins until it bubbles.

Suggestion & Tips

Have with crusty bread & salad. Instead of pancetta you can use bacon.
Copyright © 2021. All Rights Reserved.
Site By ecomsolutions