Baked pasta with zucchini and pancetta is a tasty first course, easy to make.
Simple ingredients and an easy preparation make it perfect for Sunday lunch or a holiday meal; it can also be prepared in advance and is easy to transport for eating away from home, for example for a picnic, an outing or lunch at the office.
Read how to make baked pasta with zucchini and pancetta with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 4 – 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 13.4 oz pasta
- 4 zucchini
- 5.6 oz smoked pancetta (in a single slice)
- 3.5 oz scamorza cheese
- 1 clove garlic
- 7 fl oz béchamel sauce
- Grana Padano (grated)
- extra virgin olive oil
- salt
Preparation of baked pasta with zucchini and pancetta
Wash the zucchini, trim the ends and cut them into thin slices.
Peel the garlic clove and chop it.
Cut the pancetta into small cubes.Heat a drizzle of extra virgin olive oil in a large frying pan and sauté the chopped garlic clove and the pancetta until the pancetta becomes crispy.
Add the zucchini, season with salt and cook for about ten minutes.
Take half of the zucchini, blend them with two tablespoons of grated cheese and pour the resulting cream back into the pan with the zucchini, mixing thoroughly.Cut the scamorza into small cubes.
Cook the pasta in abundant boiling salted water, cooking it for a few minutes less than the time indicated on the package.
Drain it and mix it with the prepared sauce together with the béchamel and the cubed scamorza.Pour everything into a baking dish, level it out and sprinkle with grated Grana Padano to taste.
Bake in a preheated conventional oven at 392°F for twenty minutes.
Remove from the oven, let rest for a few minutes and serve your baked pasta with zucchini and pancetta.
Notes
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