This creamy baked pasta dish combines zucchini and mushrooms with fresh mozzarella, Fontina, and Romano cheeses.
Recipe by:
Cook Times
Active Prep10
Hands-On Cook15
Hands-Off Cook15
Passive0
Total Time40 minutesminutes
Recipe Serving Size8
Cooking Tools Required
Colander, Saucepan, Sharp Knives
Ingredients
8ouncedry orecchiettepasta shells
2teaspoonKosher salt
2teaspoonextra virgin olive oil
½poundcremini mushroomsliced
¼teaspooncrushed red pepper
2teaspoonextra virgin olive oil
1poundzucchini2 medium, sliced lengthwise, then sliced thinly crosswise
2clovegarlicchopped
¼cupheavy whipping cream
4ouncemozzarella cheesesmall dice
2ouncefontina cheesegrated
⅓cupbasil pestousually located in the refrigerated section
¼cuppanko breadcrumbs
¼cupRomano cheesegrated
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.
Reheating Instructions
Heat is microwave on medium power until cheese is melted and pasta is heated through.