Baked Rigatoni with Pancetta and Mushrooms

Servings: 6

Author:

Prep Time
10 minutes

Cook Time
45 minutes

Total Time
55 minutes

Main Course

American Italian

pancetta baked pasta fresh mozzarella

Instructions

1 Pre-heat the oven to 350 degrees.
2 Bring a large pot of salted water to a boil and cook the rigatoni to 2 minutes
less than package instructions for al dente.
3 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.
4 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.
5 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.
6 Garnish with more fresh basil and enjoy immediately!