2 tablespoons olive oil
1/4 lb pancetta, diced
1/2 cup onion, chopped
4 cloves garlic, very finely chopped
1/4 cup dry white wine
3 cups diced tomatoes, undrained
1 teaspoon dried oregano
Salt and freshly ground black pepper
1-1/2 cups ricotta cheese (part skim)
1 cup fresh basil leaves, chopped
1 cup mozzarella cheese, shredded
Preheat the oven to 375.
Put a large pot of salted water to boil for the pasta. Heat the olive oil in a large skillet over medium heat. Add the pancetta and sauté for 2 minutes, then add the onion. Continue cooking until both the onion and the pancetta are very lightly browned, 2 to 3 minutes longer. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the wine and cook until the liquid reduces slightly, then add the tomatoes and oregano.
Bring the mixture to a simmer and season to taste with salt and pepper. Reduce the heat to medium-low, cover and continue cooking for 7 to 10 minutes.
Cook the pasta according to the package directions, drain and set aside.
Stir the ricotta cheese into the sauce, taste and adjust the seasoning as needed. Add the pasta and chopped basil and combine thoroughly.
Coat a 2-1/2 to 3 quart shallow casserole dish with nonstick spray. Spoon 1/2 of the pasta mixture into the dish, then top with 1/2 cup of the mozzarella. Add the remaining pasta, and top with the balance of the mozzarella, cover and bake for 25 minutes. Remove the cover and return to the oven for 5 minutes to lightly brown the cheese. Serve with a green salad tossed with Italian vinaigrette.