Broccoli And Pancetta Pasta Bake | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, thinly sliced
• 1 tablespoon thyme leaves
• sea salt and cracked black pepper
• 400g penne
• 2 heads broccoli florets, cut into florets
• 2 cups (500ml) single (pouring) cream
• 1 tablespoon lemon rind
• 2 cups (200g) grated mozzarella
• 100g flat pancetta, thinly sliced into lardoons
• 2 cups (140g) sourdough breadcrumbs