Save to your scrapbook
Penne Pasta Bake with Peas, Pancetta and Ricotta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A light and summery Italian pasta bake in a tomato sauce with the fresh flavours of creamy ricotta, peas, basil and smoky bacon pieces.
For a non-meat alternative, leave out the pancetta and use a vegetarian hard cheese, such as Castelli, instead of the Parmigiano Reggiano.
Typical values per serving:
This recipe was first published in July 2005.