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Baked Rigatoni Pasta with Artichoke Pesto, Pancetta and Mozzarella

Baked Rigatoni Pasta with Artichoke Pesto, Pancetta and Mozzarella

Prep 20 minutesCooking 25 minutes4 people

White carbs, cream, cheese and pancetta; not the healthiest collection of ingredients but undoubtedly ones that know how to have a good time when they get together and artichokes are more than happy to join the party. It’s a rich, indulgent dish and using the Artichoke Pesto takes it up a few notches and makes it one to savour.

recipe

25 minutes

Family Recipes

Dinner Recipes

Main Course

Easy Recipes

None

Pasta Recipes

Cheese Recipes

Main Course

Easy

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Ingredients

200g rigatoni

70g pancetta, rind removed and cut into cubes

1 tbsp olive oil

1 onion, finely diced

2 garlic cloves, finely chopped

4 tbsp Artichoke Pesto

120ml whole milk

150ml double cream

75g grated parmesan

Salt and pepper to taste

150g mozzarella, sliced into 1cm rounds

50g breadcrumbs

Instructions

  1. Put a pan of salted water on the heat and bring to the boil. Add the rigatoni and cook for 8 -10 minutes, so the pasta is cooked but still has a little bite. Drain and rinse with cold water and leave to sit in a colander. Heat an oven to 190C.
  2. Put a medium sized pan on a medium heat and when hot, add the pancetta. Once it has released some of its fat, add the onion, garlic and olive oil and cook for around 10 minutes or until soft.  Add the Artichoke Pesto, cream, milk and 50g parmesan and allow everything to mix and warm up. Taste and add salt and pepper if desired.
  3. Transfer everything to a deep dish around 20cm diameter, along with the rigatoni and mix, making sure the pasta is well coated. Layer the mozzarella over the top, followed by the breadcrumbs and then the remaining parmesan. Bake in the oven for 20-25 minutes, until bubbling occurs around the edges and the crust has browned. If it starts to colour too soon, cover with foil. Allow to cool a little before dishing up and serve with a crisp leaf salad.

Included in this Recipe

Aged Malt Vinegar

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Zahter in Oil

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Wild Turkish herb from the same family as oregano and thyme.

Siyez

Siyez

Pleasantly sweet and chewy, with a good nuttiness and bite, Siyez has been cultivated for over 8000 years.

Casablanca Olives

Casablanca Olives

Purple Spanish Cuquillo Nicoise, green Moroccan Beldi in an aromatic marinade of cumin, chilli and a little paprika oil. Storage condition: chilled

Pomegranate Molasses 500ml

Pomegranate Molasses 500ml

Molasses made from 100% Turkish Pomegranates, perfect for drizzling over baked aubergines or adding to marinades.

Fresh Verbena Harissa

Fresh Verbena Harissa

The addition of lemon verbena makes for an incredibly fragrant paste with a mellow chilli finish. Chilled Product

Roasted Buckwheat Kasha

Roasted Buckwheat Kasha

Roasted 'pseudograin' seed with a hearty flavour, slightly nutty and a little smokey

Mixed Pitted Olives

Mixed Pitted Olives

Uslu and Beldi olives in a herbes de Provence dressing. Storage condition: chilled

Riesling Agridulce

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a vinegar made from sweet wine, aged in oak Barrels. Perfect for dressings, pickling and gravies

Pitted Pistou Olives

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Pistou is the traditional Provencal mixture of basil and garlic. The perfect pick-me-up for Beldi & Cuquillo Nioise olives. Storage condition: chilled

Oporto Agridulce

Oporto Agridulce

An Agridulce with bold notes of dried fruit, especially raisin.

1.17 Balsamic Vinegar of Modena

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Our lowest density balsamic is 17% thicker than water, with a good acidic punch