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Baked Rigatoni with Pancetta and Mushrooms

Baked Rigatoni with Pancetta and Mushrooms

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Ingredients
  

For the tomato sauce

  • 2 Tablespoons olive oil
  • 3 Cloves garlic minced
  • 1 28 ounce Can crushed tomatoes
  • 1 14 ounce Can cherry or roasted tomatoes
  • 2 Sprigs fresh basil
  • Salt and pepper to taste

For the pasta

  • 1 Pound rigatoni
  • 1 4 ounce package pancetta
  • 2 Cups white or baby bella mushrooms roughly chopped
  • 5 Sprigs fresh thyme minced
  • 1 8 ounce Ball of fresh mozzarella Half chopped, Half sliced
  • 2 Cups Italian blend shredded cheese
  • Fresh basil chiffonade
  • Kosher salt to taste

Instructions
 

  • Pre-heat the oven to 350 degrees.
  • Bring a large pot of salted water to a boil and cook the rigatoni to 2 minutes less than package instructions for al dente.
  • In a large sauce pan, heat the olive oil and add the garlic. Stir until fragrant, about 1 minute. Add the tomatoes and the salt and pepper. Let the sauce simmer for about 15 Minutes and then the fresh basil.
  • Meanwhile, In a pan, cook the pancetta until fat is rendered and pancetta is crispy. About 5 minutes. With a slotted spoon, remove the pancetta, place it in a bowl and set aside. Add the mushrooms and the thyme to the pan and cook in the rendered pancetta fat. About 5 minutes.
  • Lay a thin layer of the sauce down in a baking dish. In a large bowl, mix the rigatoni, pancetta, mushrooms, cheese and the rest of the sauce. Pour the entire mixture into the baking dish and top with the slices of fresh mozzarella. Bake until cheese is bubbly and the pasta edges are crispy. About 30 minutes.
  • Garnish with more fresh basil and enjoy immediately!
Keyword Baked Pasta, fresh mozzarella, Pancetta
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