Baked Rigatoni with Pancetta

This Baked Rigatoni with Pancetta is the ultimate comfort food. Layers of flavour create a surprisingly complex meal in one pan.

Nothing is more comforting than pasta in a creamy cheesy sauce. Growing up, my Mother’s baked ziti pasta was one of my favourite dinners. Simple, creamy, saucy and tangy, it was a exactly what a baked pasta should be. My Mother’s version was vegetarian and incredibly simple. As I grew up and became more particular about my pasta, I decided to rework my Mother’s recipe to my tastes. I tweaked her recipe and snuck in some vegetables, and this delicious Baked Rigatoni with Pancetta was created.

This Baked Rigatoni with Pancetta is the ultimate comfort food. Layers of flavour create a surprisingly complex meal in one pan. Al dente pasta, creamy bechamel, and melted mozzarella are studded with crisp pancetta, complimented by woodsy mushrooms, fresh spinach, and finished with beautiful sharp parmesan broiled to a crisp. This delicious Baked Rigatoni is time consuming to make, but I promise you that this amazing meal is worth every minute and will become a favourite in your home as it is in ours.

TOTAL TIME

• Preparation Time – 5 minutes
• Cooking Time – 53 minutes
• Total Time – 58 minutes

INGREDIENTS FOR BAKED RIGATONI WITH PANCETTA

All the ingredients for this Baked Rigatoni are easy to source from any local grocer.

Bechamel Sauce

• 2 tbsp Unsalted Butter
• 2 tbsp All-Purpose Flour
• 2 1/4 cups Whole Milk
• 2 cups Parmesan, grated

Baked Rigatoni with Pancetta

• 1/4 cup Extra Virgin Olive Oil
• 150 grams Pancetta, minced
• 1 Large Onion
• 4 cloves Garlic
• 680 ml Passata
• 1/4 cup Fresh Basil
• 2 boxes Rigatoni (~500g per box, so 1kg)
• 250 grams Mozzarella
• 2 Crimini Mushrooms
• 2 cups Baby Spinach
• 1/2 cup Parmesan, grated
• 1 tsp Kosher Salt
• Fresh Pepper, to taste

WHAT IS PANCETTA?

Pancetta is very similar to bacon, however while bacon is smoked and purchased raw, pancetta is salt cured and dried, which means it is safe to eat without being cooked. It is a beautiful product that originates in Italy, but is very easy to find in most grocery stores. You can buy it in larger chunks or pre diced in most deli departments. I like to save myself some time and purchase it pre diced.

DO I HAVE TO LET MY PASTA COOL BEFORE SERVING?

Similar to lasagna, this pasta will be extremely liquidy when it first comes out of the oven. By letting it cool slightly, you give it the opportunity to firm up before serving.

INGREDIENT SUBSTITUTIONS FOR BAKED RIGATONI WITH PANCETTA

CAN I USE CANNED TOMATOES INSTEAD OF PASSATA?

Passata is crushed, strained, tomatoes. There are many brands, and it is easy to find in most grocery stores. I like to buy Mutti which is bottled in Italy. It is smooth and brightly flavoured with fresh tomatoes. If at all possible, buy passata that has no spices or herbs so that you can season your sauce to your own tastes.

Canned tomatoes are available whole, diced, or crushed. The two products are mostly interchangeable in terms of taste, but the resulting texture is quite different. I like to use passata because it results in a smooth and velvety sauce that is preferred by my family. If you like a chunkier bolognese sauce, you can use canned tomatoes and simply squish them with your hands before adding them to your pan.

CAN I USE BACON INSTEAD OF PANCETTA?

If you can’t find pancetta, I’d suggest making this dish without it. As said above, pancetta has a different flavour than bacon. Substituting one for the other will change the flavour of this dish. You should not use bacon.

CAN I USE A DIFFERENT KIND OF PASTA?

Any short broad pasta with be able to hold the sauce well. I would suggest ziti, penne, or something similar if you don’t want to use rigatoni in this dish.

CAN I USE A DIFFERENT OIL THAN OLIVE?

You could use any oil you wish, however I strongly suggest you stick with a traditional extra virgin olive oil. There is a significant amount of oil in this dish which means there is an opportunity to build flavour. Olive oil is a delicious and authentic way to build flavour in this pasta.

CAN I USE FRESH PASTA?

I would be cautious using fresh pasta in this recipe as it cooks much quicker than dry and might end up overdone at the end of the bake. In my experience fresh noodles often become overcooked and gummy in the oven. I would not recommend using fresh noodles in this dish.

EQUIPMENT FOR BAKED RIGATONI WITH PANCETTA

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Below is a list of the main equipment/kitchen tools needed to make this amazing baked rigatoni pasta:

• Heavy Bottomed Pan

• Wooden Spoon

• Kitchen Knife – Zwilling J.A. Henkel Kitchen Knife a good kitchen knife is a necessary tool for any home cook. Quality and price point varies widely. This is what I use at home. It’s a perfectly decent knife, while still being very affordable.

• Cutting Board

• Whisk

• Sauce Pan

• Cheese Grater

• Baking Pan
  

COOKING DIRECTIONS FOR BAKED RIGATONI WITH PANCETTA

By following a few tips you’re guaranteed an incredible dish your first time:

1. Use extremely undercooked pasta for al dente bite.
2. Take the time to broil your rigatoni to a crisp edge.
3. Let your baked rigatoni rest for at least 10 minutes before serving.

MAKE AHEAD STORAGE

The béchamel sauce can be made up to three days in advance.

This amazing Baked Rigatoni with Pancetta can be stored in the fridge for up to four days, and can be frozen in an airtight container. It makes enough to serve 8, so I like to serve half and freeze the other half for a later date.

FINISHED DISH

Enjoy your delicious Baked Rigatoni with Pancetta!

OTHER PASTA DISHES WITH PANCETTA

Pork and Beef Rigatoni Bolognese

The Best Bolognese Lasagna

Four Cheese Mac and Cheese

Pancetta Pesto Pasta

DID YOU MAKE THIS RECIPE?

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