Oven-baked penne pasta with tomatoes

Ingredients:

• 340 g penne pasta (feathers)
• 3 tbsp olive oil + extra for greasing the pan
• 220 g pancetta (trim excess fat), diced
• 1 medium onion, chopped
• 1 fennel root, thinly sliced
• 1 can (800 g) of canned plum tomatoes in their own juice
• 0.5 cups heavy cream
• 0.5 cup chopped fresh basil
• 1 cup grated Parmesan (about 70 g)
• 2 tbsp. grated mozzarella (about 220 gr.)
• 1 and 3/4 cups grated fontina (about 170 g)

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 450°F (230°C). Bring a large saucepan of salted water to a boil. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until the fat has rendered, 2 to 3 minutes. Drain the fat, reserving about 1 tablespoon. Add the onion and fennel and cook until the fennel is tender, about 5 minutes.
2. Mash the tomatoes with your hands, then pour them into the pan along with the juices from the can and bring to a boil. Pour 0.5 cups of boiling water into the empty tomato can and add to the sauce. Add the cream and simmer while you cook the pasta.
3. Add the pasta to boiling water and cook until al dente. Drain and add the pasta to the sauce. Add basil and 1/2 cup Parmesan cheese. Drizzle with 1 tablespoon olive oil, season with salt, and toss to combine.
4. Grease a 22x32cm baking dish with olive oil. Layer the pasta, mozzarella, fontina, and the remaining 1/2 cup Parmesan cheese in the dish. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, until golden brown, about 15 minutes.