Three Cheese Pesto Baked Orecchiette

$0.00 Cooking Fee
Serving Size: 5 ounces
This creamy baked pasta dish combines zucchini and mushrooms with fresh mozzarella, Fontina, and Romano cheeses.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

 

Cook Tools and Details

Print Recipe

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
Passive0
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 cremini mushroom sliced
  • ¼ teaspoon crushed red pepper
  • 2 teaspoon extra virgin olive oil
  • 1 pound zucchini 2 medium, sliced lengthwise, then sliced thinly crosswise
  • 2 clove garlic chopped
  • ¼ cup heavy whipping cream
  • 4 ounce mozzarella cheese small dice
  • 2 ounce fontina cheese grated
  • cup basil pesto usually located in the refrigerated section
  • ¼ cup panko breadcrumbs
  • 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

Get the most out of your order

You can get some side dishes for free.

  • Start with the main dish, then add the sides.
  • You'll see the magic pricing at work.
  • The prices will change as you add more dishes to your cart.
  • You'll only pay for the total time it takes to prepare everything.
Shopping Cart

Available Coupon

X