Mediterranean Baked Penne with Pancetta and Mozzarella

Table of Contents

This baked pasta is rich, cozy and full of Mediterranean comfort. The sauce is simple but flavorful, thanks to pancetta, tomatoes and plenty of herbs. The mozzarella melts into soft pockets inside the pasta, while the Pecorino or Parmesan adds a sharp finish on top. It’s a great weekend dish or a crowd-pleaser for family dinner.

Time

Prep: 15 minutes
Cook: 35–40 minutes
Total: 50–55 minutes

Ingredients

Pasta and Sauce

500 g penne rigate (or any short pasta)

1 small onion, finely chopped

2 tins diced tomatoes (400 g each)

1 small tin diced tomatoes (200 g)

200 g pancetta, diced

4 tablespoons chopped fresh parsley

1 tablespoon tomato paste

Salt and pepper

Cheese

300 g mozzarella, cut into 12 large cubes

100 g grated Pecorino or Parmesan

Instructions

Cook the pasta
Boil the penne in salted water until just under al dente. Drain and set aside.

Cook the pancetta
In a large pan, cook the pancetta over medium heat until golden and slightly crisp. Remove excess fat if there’s too much but leave a little for flavor.

Build the sauce
Add the chopped onion to the pan and cook until soft. Stir in the tomato paste and cook for a minute. Add all the diced tomatoes, salt, pepper and half the parsley. Simmer for 10–12 minutes.

Combine pasta and sauce
Add the cooked penne to the sauce and mix gently.

Add mozzarella
Stir in the mozzarella cubes so they’re spread throughout the pasta.

Tips

Undercook the pasta slightly so it stays firm after baking.

Don’t rinse the pasta; the starch helps the sauce cling.

Taste the sauce before salting because pancetta and cheese are already salty.

If the sauce feels too thick, add a splash of pasta water.

Cut the mozzarella into large cubes so you get distinct melty pockets.

Use a wide baking dish so the top browns evenly.

Let the pasta rest for 5 minutes after baking so it sets.

Add a little olive oil on top before baking for extra color.

Variations

Spicy Version: Add chili flakes to the sauce.

Herb Boost: Add basil or oregano along with the parsley.

Veggie Version: Add sautéed zucchini or roasted peppers.

Meat Swap: Use diced cooked sausage instead of pancetta.

Creamy Version: Stir in a splash of cream before baking.

Extra Cheese: Add shredded mozzarella on top along with Parmesan.

Lighter Version: Use turkey bacon instead of pancetta.

Tomato-Rich: Add a little extra tomato paste for deeper flavor.

Q&A

Can I make this ahead?
Yes. Assemble the pasta, cover and refrigerate. Bake when ready.

Can I freeze it?
It freezes well before baking. Thaw and bake when needed.

Can I use fresh mozzarella?
Yes, but pat it dry so it doesn’t release too much moisture.

Can I skip pancetta?
You can replace it with mushrooms or eggplant for a vegetarian version.

Why use three tins of tomatoes?
It gives the dish a deeper tomato base without being watery.

Nutrition

(Approx. per serving)

Based on 6 servings:

Calories: 580–650

Protein: 25–30 g

Carbs: 70–78 g

Fat: 20–26 g

Conclusion

This baked penne delivers comfort in every bite. The pancetta builds the base, the tomatoes create a rich sauce and the mozzarella melts into soft pockets throughout the dish. It’s simple, hearty and easy to adjust to your taste. If you want a lighter version, a creamy spin or a spicy version, I can write that too.