Leftover Penne Pasta Bake with Pancetta, Peas & Lemon Panko Topping

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Ingredient ratios and servings will vary according to the quantity of leftover pasta you have.
Feel free to adapt the recipe to your needs.

Recipe on TikTok by @flavorsbyale

Ingredients 4 Number of Servings

  • Leftover Barilla Penne Rigate n.73 with saffron and zucchini
  • 4oz Pancetta
  • 8oz Small Sweet Peas
  • 1/2 cup shredded cheese (I used provolone + fontina), plus more for topping
  • 6 slices of Mozzarella Cheese
  • 1/2 cup Panko Breadcrumbs
  • 2 tbsp grated Parmigiano cheese
  • Pinch of Salt
  • Zest of 1 lemon
  • Extra Virgin Olive Oil
  • Fresh Parsley, finely chopped
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  • Preheat the oven to 400 degrees. In a skillet over medium-low heat cook the pancetta until crispy.
  • In a large bowl combine the leftover pasta, crispy pancetta, peas, a drizzle of olive oil and the shredded cheese. Mix well and then transfer the mix into a baking dish in an even layer. Top with the sliced mozzarella and another handful of shredded cheese. 
  • Continue stirring and add first a little milk at a time and then all of it, until the desired consistency is achieved. For a medium consistency, cook for 5-6 minutes on low heat. 
  • Combine the panko, parmigiano, lemon zest, parsley and a pinch of salt. Distribute the panko mix on top of the cheese. 
  • Bake for about 15 minutes until golden brown and crispy. Drizzle with extra virgin olive oil and fresh parsley.
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