Pancetta Pasta Bake

  • 1 Onion
  • 1 Clove of Garlic
  • 1 Tin of Chopped Tomatoes
  • Olive Oil
  • Balsamic Vinegar
  • Basil
  • 100g thinly sliced Pancetta
  • Mature Cheddar
  • Couple of handfuls of Penne (depends how big your hands are)

Finely chop the onion and garlic and fry together with a drizzle of olive oil in a deep pan until browned, add in the tomatoes, a splash of balsamic vinegar and season with salt, pepper and a srinkle of basil.

Part cook the pasta and drain, then mix in the sauce.

Get a deep casserole dish and put in about half of the pasta/sauce, then place approx 2/3 of the “rashers” of pancetta on top of the pasta, layering on the rest of the pasta/sauce on top. Cut the remaining 1/3 pancetta into small squares and sprinkle on top.

Put the lid of the casserole dish and place in the oven at approx 150°C for 20-30 mins.

Cut the cheese into thick slices and then layer on top, returning the pasta bake to the oven for a further 20 mins at 200°C.

Serve and enjoy!


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