Pasta Casserole with Pancetta
Main Dishes • Italian
Description
Pasta Casserole with Pancetta
Ingredients
- Pasta shells 20 oz
- Pancetta 5 oz
- Salt to taste
- Milk 0 qt
- Vegetable Oil 5 fl oz
- Butter 5 oz
- Wheat Flour ½ cup
- Gruyère cheese 10 oz
- Ground Black Pepper to taste
- Cheshire Cheese 5 oz
- Ground Nutmeg ½ teaspoon
- Tomatoes 5 pieces
- Breadcrumbs 1½ cups
- Chopped Sage Leaves 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°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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