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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

Verdemanda Extra Virgin Olive Oil

Verdemanda Extra Virgin Olive Oil

Arbequina olives of the highest quality are stone ground creating a vivid emerald green oil with a fresh and vibrant grassy flavour.

Venus Black Rice

Venus Black Rice

A firm textured rice with a deep burgundy hue once opened.

Extra Virgin Orange Infused Olive Oil

Extra Virgin Orange Infused Olive Oil

A beautiful blend of orange zest oil and Extra Virgin Olive Oil

1.30 Balsamic Vinegar of Modena-250ml

1.30 Balsamic Vinegar of Modena-250ml

A blend of 1.34 and 1.17 balsamic vinegar that walks the perfect line between sweet and acidic.

Shatta Nut Mix

Shatta Nut Mix

A mixture of cashews, almonds, giant corn and chickpeas with dulce smoked paprika and cayenne pepper for a deep flavour and lasting heat.

Pistou Nut Mix

Pistou Nut Mix

Broad beans, peanuts and cashews hand-roasted for an authentic basil pesto taste.

Whole Green Guindilla Chilli Peppers

Whole Green Guindilla Chilli Peppers

Spanish, long green chillies harvested early and pickled in white grape vinegar. Storage condition: chilled

Apple Borettane Onions

Apple Borettane Onions

Borettane onions, also known as Cipolline onions Storage condition: chilled

Balsamic Semi-Dried Tomatoes

Balsamic Semi-Dried Tomatoes

These sweet Balsamic Semi-Dried Tomatoes are ideal for sharing platters and canapes. They are full of flavour and a colourful addition to any dish.

Capers non pareilles, with vinegar

Capers non pareilles, with vinegar

These non-pareilles capers are wild, hand-picked in Safi on the West Coast of Morocco, and revered for their two-tone colour Storage condition: chilled

Salted Caper Non Pareilles

Salted Caper Non Pareilles

The smallest of capers, which measures under 7mm, is considered “non-pareil” which translates from the French, “to have no equal.”

Fresh Leaf Basil Pesto

Fresh Leaf Basil Pesto

A fresh basil leaf green Pesto, infused with Garlic and Parmigiano Reggiano cheese from Italy. Storage Condition: Chilled