Pasta Casserole with Pancetta
⏳ Time
25 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Pasta Casserole with Pancetta
Ingredients
- Pasta shells - 17.6 oz
- Pancetta - 5.3 oz
- Salt - to taste
- Milk - 1 qt
- Vegetable Oil - 2 fl oz
- Butter - 3.5 oz
- Wheat Flour - ½ cup
- Gruyère cheese - 10.6 oz
- Ground Black Pepper - to taste
- Cheshire Cheese - 7.1 oz
- Ground Nutmeg - ½ teaspoon
- Tomatoes - 5 pieces
- Breadcrumbs - 1½ cups
- Chopped Sage Leaves - 0.5 oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Cook the pasta according to the package instructions. Set aside.
Step 3
Cut the pancetta and fry it until crispy. Place on a paper towel to drain.
Step 4
Meanwhile, heat the milk (you can use a microwave), but do not boil.
Step 5
Melt 80 grams of butter in a large skillet, add the flour, and sauté it over low heat until golden. Slowly whisk in the warm milk. Cook for a few minutes until the mixture thickens and becomes smooth.
Step 6
Remove from heat, add the Gruyère, Cheddar, salt, pepper, and nutmeg. Add the cooked pasta and pancetta, and mix well. Pour everything into a 20x30 cm baking dish.
Step 7
Slice the tomatoes into rounds and place them on top of the pasta.
Step 8
Melt the remaining butter in the skillet and sauté the breadcrumbs in it, then sprinkle on top of the tomatoes.
Step 9
Bake for 30–35 minutes until the breadcrumbs are amber in color. Garnish with chopped parsley.
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