Pasta casserole with mushrooms and four cheeses

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 can (800 g) of canned plum tomatoes, crushed by hand
• 1 can (425g) canned plum tomatoes, hand crushed
• 1 cup fresh ricotta
• 450 g dry farfalle pasta
• 200 g bacon, finely chopped
• 450 g cremini mushrooms, thinly sliced
• 1.5 cups grated Asiago cheese
• 1 tbsp. grated pecorino
• 1.5 tbsp. grated mozzarella

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of water to a boil and add salt.
2. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly and simmer the sauce, uncovered, until thickened, 15-20 minutes. Stir in the ricotta and season with salt and pepper to taste.
3. While the sauce is simmering, add the bacon to a large skillet and cook over medium heat, stirring frequently, until crisp, about 10 minutes. Transfer with a slotted spoon to a large bowl. Drain most of the rendered fat from the skillet, reserving 2 tablespoons. Then add the mushrooms and cook, stirring, until golden brown, about 8 minutes. Transfer the mushrooms to the bowl with the bacon.
4. Cook the farfalle in boiling water until al dente, about 2 minutes less than the package directions. Drain and add the pasta to the bowl.
5. Add the tomato sauce, Asiago, and half the pecorino to a bowl and mix well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with mozzarella and the remaining pecorino. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.