Makes: 8 servings
- Olive oil cooking spray, Pam®
- 16 ounces cut ziti pasta, Barilla®
- 2 tablespoons extra virgin olive oil, Bertolli®
- 1 package (3-ounce) sliced pancetta
- 1 pound spicy Italian sausage, casings removed
- 3 cups leftover pork roast, cut into bite-size pieces
- 1 jar (26-ounce) marinara sauce, Newman’s Own®
- 1 can (15-ounce) tomato sauce, Hunt’s®
- 1 can (14-ounce) reduced-sodium beef broth, Swanson®
- 2 cups shredded mozzarella cheese, Sargento®
- 1⁄4 cup grated Parmesan cheese, DiGiorno®
Preheat oven to 400 degrees F. Spray a 9×13-inch baking pan with cooking spray; set aside. In a large pot of boiling salted water, cook pasta about 10 minutes or until just barely tender. Drain pasta; set aside.
In a large straight-sided skillet, heat oil over medium-high heat. Add pancetta; fry until crispy. Using a slotted spoon, transfer pancetta to paper towels to drain. Add sausage to skillet; cook until browned, using a wooden spoon to break up into small pieces. Add pork, marinara sauce, tomato sauce, and beef broth; stir until combined. Bring to a boil. Remove from heat; stir in cooked ziti. Transfer pork mixture to prepared baking dish; sprinkle with mozzarella and Parmesan. Bake in preheated oven for 20 minutes. Serve hot.