Three Cheese Pesto Baked Orecchiette » Foodom

Three Cheese Pesto Baked Orecchiette

$40.00 per Dish
Serving Size: 5 ounces
Recipe by:
Mayumi Tavalero
This creamy baked pasta dish combines zucchini and mushrooms with fresh mozzarella, Fontina, and Romano cheeses.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Instructions

  • Position oven rack to middle and pre-heat oven to 450 degrees.
  • Fill a large pot ¾ full with water and bring to a boil. When boiling add salt and then the pasta. Cook to al-dente according to time on the package. Drain and set aside
  • Meanwhile, heat a large saute pan over medium heat. When hot add the olive oil then the mushrooms. Saute for 5-6 minutes or until mushrooms have lost most of their moisture. Add the red pepper flakes and saute an additional minute. Season with Kosher salt and pepper. Transfer mushrooms to a 9x13 inch baking dish.
  • To the same pan, still over medium-high heat, add the olive oil and the zucchini. Saute several minutes until zucchini is lightly browned and softened. Season with Kosher salt and pepper. Add the cream, cook, and stir for 1 minute. Transfer to the baking dish with mushrooms, spreading evenly.
  • Layer pasta over vegetables. Top with the mozzarella and fontina cheese. Spoon pesto over cheese and then top with panko bread crumbs. Bake for 10-12 minutes or until the top is lightly browned. Remove from oven and top with Romano cheese.

Cook Times

Active Prep10
Hands-On Cook15
Hands-Off Cook15
Total Time40 minutes
Recipe Serving Size8

Ingredients

Ingredients

  • 8 ounce dry orecchiette pasta shells
  • 2 teaspoon Kosher salt
  • 2 teaspoon extra virgin olive oil
  • ½ pound crimini mushrooms sliced
  • ¼ teaspoon red pepper flakes
  • 2 teaspoon extra virgin olive oil
  • 1 pound zucchini 2 medium, sliced lengthwise, then sliced thinly crosswise
  • 2 clove garlic chopped
  • ¼ cup cream
  • 4 ounce fresh mozzarella cheese small dice
  • 2 ounce fontina cheese grated
  • cup basil pesto usually located in the refrigerated section
  • ¼ cup panko bread crumb
  • ¼ cup Romano cheese grated

Cooking Tools Required

Colander, Saucepan, Sharp Knives
Reheating/Serving Instructions

Heat is microwave on medium power until cheese is melted and pasta is heated through.

Nutrition

Calories: 295kcal | Carbohydrates: 27g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 887mg | Potassium: 359mg | Fiber: 2g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 10mg | Calcium: 190mg | Iron: 1mg

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