Serves 4
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To serve:

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  2. Heat one tablespoon of oil in a pan over a medium heat. Add the pancetta and cook for 4-5 minutes until golden and crisp. Use a slotted spoon to remove from the pan and transfer to a plate lined with kitchen paper.
  3. Heat the remaining oil in the same pan and cook the onions over a medium heat for 6-8 minutes until soft and translucent. Add the garlic and cook for another minute.
  4. Meanwhile, bring a large pot of salted water to the boil and cook the macaroni for 10 minutes until nearly al dente.
  5. Add the tomato purée and tomatoes to the pan with the onions. Cook for 7-8 minutes, until bubbling. Remove from the heat and stir through the mascarpone and spinach. Season to taste.
  6. Drain the cooked macaroni and stir into the sauce. Transfer to an ovenproof dish.
  7. Sprinkle the cheese and pancetta on top and bake for 5-10 minutes, until bubbling and the cheese is golden.
  8. Season with black pepper and scatter with some fresh parsley before serving.

Nutrition Facts

Per serving: 507kcals, 20.2g fat (7.5g saturated), 61g carbs (9.5g sugars), 22.8g protein, 6.7g fibre, 0.394g sodium