Baked Pasta Marinara Casserole with Blue Cheese, Peas, and Artichoke Hearts

2 tablespoons unsalted butter
6 ounces pancetta, diced
1 teaspoon red pepper flakes
4 cups Marinara Sauce without the pasta or 4 cups purchased marinara sauce
1 pound dried, shaped pasta, such as fusilli, farfalle, ziti, penne, or rigate, cooked and drained
One 10-ounce bag frozen peas, thawed
One 10-ounce package frozen artichoke hearts, thawed and quartered
8 ounces provolone, mozzarella, Swiss, Emmentaler, Gruyère, shredded or diced
6 ounces Parmigiano-Reggiano, Asiago, or ricotta salata, grated
4 ounces Gorgonzola, cambozola, or Danish blue, crumbled

Here’s comfort food with pancetta, peas, and artichoke hearts—and three kinds of cheese.

Position the rack in the center of the oven and preheat the oven to 350°F.
Melt the butter in a large skillet over medium heat. Add the pancetta and cook until frizzled and crispy, about 3 minutes. Stir in the red pepper flakes, then pour the contents of the pan into a large bowl. Mix in the Marinara Sauce, cooked pasta, peas, and artichoke hearts. Combine the cheeses in a second bowl.
In a 13 × 9-inch baking pan or a 3-quart, high-sided, round casserole, layer the ingredients in this order: a third of the pasta mixture, a third of the cheese, half the remaining pasta mixture, half the remaining cheese, the remaining pasta mixture, and the remaining cheese (see Note).
Bake, uncovered, until bubbling and gooey, about 30 minutes for a 13 × 9-inch pan or 45 minutes for the round casserole. Let stand at room temperature for 10 minutes before serving.
Note: A 13 × 9-inch baking pan makes a crunchier casserole; a high-sided round one makes a creamier casserole.