BLT in a frying pan

Ingredients:

• 220 g whole grain fusilli pasta (spirals)
• 3 strips of bacon
• 3 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 4-5 whole basil leaves + extra for serving (optional)
• 1/2 small bunch escarole, torn into bite-size pieces (about 4 cups)
• 0.5 cups semi-skimmed ricotta
• 1/4 tbsp. grated parmesan
• 220g semi-skimmed mozzarella, cut into 1cm cubes.
• Salt
• 1 can of 800g canned peeled tomatoes in their own juice, hand-mashed, with juices

Preparation:

1. Preheat oven to 200°C.
2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, setting aside 1/2 cup of the cooking water.
3. Meanwhile, place the bacon in a large oven-safe skillet and cook on the stovetop over medium heat until browned and lightly crisp, 4-5 minutes per side. Remove the skillet from the heat, transfer the bacon to a paper towel-lined plate, and discard the rendered fat, reserving only 1 tablespoon. Break the bacon into small pieces.
4. Return the pan to medium heat, add the garlic, and cook, stirring frequently, until softened, about 1 minute. Add the tomatoes and their juices, pasta water, red pepper flakes, basil, escarole, and 1/2 teaspoon salt. Bring to a simmer and simmer until the sauce thickens and the escarole wilts, 15 to 20 minutes.
5. Mix the ricotta and Parmesan cheese. Add the cooked pasta and mozzarella to the sauce and mix thoroughly. Spoon the ricotta and Parmesan mixture on top. Sprinkle with bacon bits and bake until the cheese is melted and bubbly, 15-20 minutes. Let rest for a few minutes before serving. Sprinkle with additional basil, if using.