Pasta casserole with pancetta, artichokes and smoked mozzarella

Ingredients:

• 3 tbsp. l. olive oil
• 4 cloves garlic, thinly sliced
• A pinch of crushed red pepper flakes
• 1 can (800g) of canned whole plum tomatoes, crushed by hand
• 1 can (425g) canned whole plum tomatoes, hand crushed
• 4 large sprigs of fresh basil
• 340 g diced pancetta
• 280 g frozen artichoke hearts, thawed
• 450 g dry penne pasta (feathers)
• 1.5 tbsp. grated smoked mozzarella
• 1 tbsp. grated parmesan
• 1.5 tbsp. grated mozzarella

Preparation:

1. Preheat oven to 230°C.
2. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a boil.
3. Reduce heat slightly, add basil sprigs, and simmer, uncovered, until the sauce thickens, 15-20 minutes. Remove the basil sprigs and season with salt and pepper to taste.
4. Meanwhile, bring a large pot of salted water to a boil. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until golden brown and crisp, about 8 minutes.
5. Using a slotted spoon, transfer to a large bowl. Add the artichoke hearts and cook, stirring occasionally, until heated through, about 2 minutes; transfer to the bowl with the pancetta.
6. Cook the penne pasta in salted water until al dente (2 minutes less than package directions). Drain the pasta and add it to a bowl.
7. Add the tomato sauce, smoked mozzarella, and half the Parmesan to the same bowl and mix well. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and remaining Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.