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    Penne Pasta Bake with Peas, Pancetta and Ricotta

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    Penne Pasta Bake with Peas, Pancetta and Ricotta

    A light and summery Italian pasta bake in a tomato sauce with the fresh flavours of creamy ricotta, peas, basil and smoky bacon pieces.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 500g pack Waitrose Penne dried pasta
    • 1½ x 140g packs Waitrose Cubetti Di Pancetta
    • 1 large onion, finely sliced
    • 1 long red chilli, deseeded and finely chopped
    • 500g ripe vine tomatoes, roughly chopped
    • ½ x 210g pack shelled garden peas
    • 250g tub ricotta cheese
    • 50g Parmigiano Reggiano, grated
    • 25g pack fresh basil, leaves only
    • 2 tbsp extra virgin olive oil


    1. Preheat the oven to 200°C, gas mark 6. Cook the pasta according to the pack instructions and drain well.
    2. Meanwhile, heat a non-stick frying pan and cook the pancetta for 3-4 minutes until golden and crispy. Remove from the pan with a slotted spoon and place in a large roasting tin. Add the onion to the pan and cook for 2 minutes until it begins to soften, then stir in the chilli and tomatoes. Cook for a further 2-3 minutes until it starts to form a sauce.
    3. Add the onion and tomato sauce to the roasting tin with the pancetta and mix in the drained pasta and peas. Spoon the ricotta evenly over the top, then scatter with the Parmigiano Reggiano. Bake in the oven for 15 minutes, until the cheese has melted and the top layer of pasta is golden and crusty. Serve sprinkled with the basil and drizzled with the oil.

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    For a non-meat alternative, leave out the pancetta and use a vegetarian hard cheese, such as Castelli, instead of the Parmigiano Reggiano.


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