Baked Penne with Fennel

Pasta is one of my favorite meals as most already know but this one was really tasty... it's loaded with 3 different kinds of cheese which makes it even better. I have to say after trying pancetta multiple times in various dishes I really don't like it. I prefer to substitute bacon. I used the pancetta in this dish and it was very good dish overall but I would have liked to use thick cut bacon instead. Just my opinion plus bacon tends to be cheaper especially when it's on sale. Anyway if I were to make this again - bacon would be substituted. The fennel is an awesome addition as it gives a mild kick and combined with the onion and garlic how could you go wrong. You can serve this with a side arugula salad as arugula goes really great with cheesy dishes.

Baked Penne with Fennel

Serves 6 

Baked Penne with Fennel

ingredients

• 3 Tbsp EVOO

• 1/2 lb pancetta or bacon, diced

• 1 medium white onion, diced

• 1 fennel bulb, trimmed & thinly sliced
• 3 cloves garlic, sliced

• 28 oz can plum tomatoes

• 1/2 cup half & half

• 12 oz penne

• 1/2 cup chopped fresh basil

• 1 cup grated Parmesan cheese

• 2 cups grated mozzarella cheese
• 1 3/4 cup grated fontina cheese

• Kosher Salt 

directions

1. Position a rack in the upper third of your oven and preheat at 350º. Bring a large pot of salted water to a boil. Meanwhile heat 1 Tbsp EVOO in a large cast iron skillet over medium high heat. Add the pancetta/bacon and cook, stirring until fat renders - 4 minutes. Pour off the fat, except 1 tbsp. Add the fennel, garlic & onion to the pan and cook 5 minutes. Crush the tomatoes in a bowl with your hands and then add to the pan. Fill the empty can with 1/2 cup of the boiling pasta water and add to the sauce. Stir in the cream and simmer while you cook pasta.

2. Add the pasta to the boiling water and cook until almost al dente. Drain and add back to hot pot. Add the sauce to the pasta pot. Stir in basil and 1/2 cup Parmesan. Drizzle with 1 tbsp EVOO, S&P to taste.

3. Spray a baking dish with nonstick spray. Layer the pasta, alternate cheeses, until all is in dish. Top with 1 tbsp EVOO. Bake uncovered about 15 minutes. Put a baking sheet under the baking dish just in case it bubbles over so you don't have a mess. 

Enjoy!

This recipe was adapted from Food Network.