Pasta Casserole with Pancetta and Escarole

Ingredients:

• 3 tbsp. l. olive oil
• 4 cloves garlic, thinly sliced
• A pinch of 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
• 350 g diced pancetta
• Half a bunch of escarole, cut into 2cm pieces.
• 450 g dry penne pasta (feathers)
• 3 tbsp. grated mozzarella
• 1 tbsp. grated parmesan

Preparation:

1. Preheat oven to 230°C and bring a large saucepan of salted water to a boil.
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, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to a large bowl. Add the escarole and cook, stirring, until wilted, about 4 minutes; transfer to the bowl with the pancetta.
5. 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.
6. Add the tomato sauce, half the mozzarella, and half the Parmesan to the bowl and mix well. Transfer the pasta to a 3-4 quart baking dish and sprinkle with the remaining mozzarella and Parmesan.
7. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.