Orecchiette Pasta With Wisconsin Cheese

5.00 (4)
⏱ 75 mins 🍽 4 serving(s) 🌶 italian 🏷 Pasta Shells

This indulgent Italian pasta bake combines al dente orecchiette with tender asparagus, sautéed shallots, garlic, and ripe tomatoes. The sauce, made with white wine and chicken broth, is reduced before being tossed with fresh basil and a generous blend of mozzarella, provolone, and Parmesan cheeses. The assembled dish is then baked until bubbly and golden, creating a wonderfully rich and comforting meal perfect for sharing. It's a celebration of creamy, cheesy flavours in every bite.

Orecchiette Pasta With Wisconsin Cheese

Ingredients

  • 1/2-1 lb asparagus, tough ends snapped off
  • 2 shallots or 1 bunch green onion, diced
  • 1 garlic clove, diced (or more)
  • 2 tablespoons extra virgin olive oil
  • 2 large ripe yellow tomatoes, peeled and chopped or 2 large plum tomatoes
  • 1/2 cup italian white wine (see below)
  • 1/2 cup chicken broth (homemade or canned)
  • 1/2 cup fresh basil, cut in chiffonade
  • 8 1/2 ounces orecchiette, cooked to al dente (little ears, I think that small shells would work just fine, or plain gnocci)
  • 1/2 cup mozzarella cheese, shredded (I used more)
  • 1/2 cup provolone cheese, shredded (used a little more, again)
  • 3 tablespoons grated parmesan cheese (used a little more again, c,mon! I'm in the Dairy State!)

Method

  1. Set your oven to heat to 375°F.
  2. Bring a generous amount of water to a boil and pour it over the asparagus in a shallow dish.
  3. Cover the dish and allow the asparagus to stand for 3-5 minutes.
  4. Drain the asparagus and let it cool down.
  5. Slice the cooled asparagus into 3 to 4 inch lengths.
  6. Cook the diced shallots and garlic in olive oil in a large pan until they become translucent.
  7. Introduce the tomatoes to the pan and cook until softened and juicy.
  8. Pour in the white wine and chicken broth.
  9. Bring the liquid to a vigorous boil until it has reduced by about 1/4.
  10. Add the asparagus pieces to the sauce and boil for about 2 minutes.
  11. Stir the fresh basil into the mixture.
  12. Add the cooked pasta and stir thoroughly to coat it in the sauce.
  13. Incorporate all the cheeses and toss until they begin to melt.
  14. Transfer the mixture to a prepared baking dish and bake for 20 minutes.
  15. For a non-alcoholic version, replace the wine with additional chicken broth.

Nutrition (per serving)

Sodium423600 mg

Recipe details

CategoryPasta Shells
Cuisineitalian
AuthorHEP MEP