• 100g smoked pancetta
  • 1 tbsp cornflour
  • 300ml chicken or vegetable stock
  • 150ml double cream
  • 250g mascarpone
  • 200g mozzarella, grated
  • 50g parmesan, grated, divided
  • 500g pasta shells, cooked la dente (dry weight)
  • 20g fresh breadcrumbs


  1. Preheat the oven to 200C / 180C fan. Put the pancetta into your oven dish and place onto the hob, cooking until crispy - about 5 minutes. Add the flour and stir, cooking for 1 minute then add the stock and bring to the boil. Add the double cream and mascarpone then gradually stir combining everything into a smooth sauce. Add the grated mozzarella and 25 grams of the parmesan and stir until the cheese has melted then add the cooked pasta to the dish and stir through until it’s all combined. Top with remaining grated parmesan and the fresh breadcrumbs, then bake for 25 minutes until golden brown.