1. Preheat standard oven to 350°F. Coat half hotel pan with cooking spray; set aside. Sauté sausage and pancetta in butter and olive oil in large skillet on medium heat 4 to 6 minutes or until sausage is brown and crumbly. Stir in onions, carrots and celery. Cook 10 to 12 minutes or until vegetables are tender, stirring frequently.
2. Place sausage/vegetable mixture in mixing bowl. Stir in bread cubes, broth and cheese. Spoon mixture into prepared pan. Cover with foil.
3. Bake 30 minutes. Uncover pan and continue baking 12 to 15 minutes or until top of mixture is golden and internal temperature reaches 165°F. Keep warm until ready to serve.
Nutritional information per serving: Calories 592; Total Fat 28g; Saturated Fat 12g;