Baked Penne with Fennel

Name: Baked Penne with Fennel
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams whole plum tomatoes; 1 fennel bulb, trimmed and thinly sliced; 170 grams 3/4 cups grated fontina cheese (about; 118 milliliters chopped fresh basil; 118 milliliters heavy cream; 6 servings Kosher salt; 227 grams cups grated mozzarella cheese (about; 3 Tbsps extra-virgin olive oil, plus more for greasing; 1 medium onion, chopped; 227 grams pancetta, trimmed of excess fat and diced; 71 grams cup grated parmesan cheese (about; 340 grams penne

Baked Penne with Fennel might be just the main course you are searching for. This recipe serves 6. One serving contains 830 calories, 35g of protein, and 51g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have heavy cream, fennel bulb, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Position a rack in the upper third of the oven and preheat to 45

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Oven

Bring a large pot of salted water to a boil.

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Water

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Pot

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes.

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Pancetta

Pour off the fat, leaving about 1 tablespoon in the pan.

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Frying Pan

Add the onion and fennel and cook until the fennel is soft, about 5 minutes. Crush the tomatoes into the pan with your hands, then pour in the juices from the can and bring to a simmer. Fill the empty can with 1/2 cup of the boiling water and add to the sauce. Stir in the cream and simmer while you cook the pasta.

Ingredients you will need

Tomato