LAURA CASSAI'S CHEESY PASTA BAKE

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INGREDIENTS
  • 2 tins canned tomatoes
  • 2  brown onions, diced
  • 2 garlic cloves, diced
  • 150 g smoked pancetta, finely diced
  • 1 bunch basil
  • 150 g Mozzarella cheese, grated
  • 150 g baby bocconcini balls
  • 50 g Parmiggiano cheese, grated
  • Salt and pepper, to taste
  • 500 g San Remo Rigatoni 
METHOD
  1. Pre-heat oven to 200C.
  2. To make the pasta sauce, heat 2 tablespoons of olive oil in a pan.  Add 2 diced brown onions, 2 diced garlic cloves, diced smoked pancetta and cook off for 5-7 minutes on a medium heat until the onion are golden brown and caramelised.
  3. Add 2 tins of chopped canned tomatoes, basil leaves and season with salt and pepper and reduce heat to low-medium and cook off, stirring occasionally for around 20-25 minutes until the sauce has thickened and the tomatoes have cooked down.
  4. Cook your pasta half way through, then strain off.
  5. Assemble the pasta bake in a baking dish - tomato sauce on the bottom, pasta layer, tomato sauce, and then the cheeses. Repeat this process until you have filled your baking tray.
  6. Cook for 40 minutes at 200C, covered with foil.