This satisfying pasta baked with cheese and pesto is so delicious that your kiddos probably won't even notice the veggies. From the kitchen of Christi Fultz.
Course: Main Course
1/2lbbaby bell mushrooms
1/2cupgrated pecorino cheese
1/4tspcrushed red pepper flakes
salt and pepper to taste
Preheat oven to 450 degrees
Boil slightly salted water in large pot on high
Thinly slice mushrooms
Cut zucchini lengthwise, then thinly slice
Peel and chop garlic
Combine breadcrumbs and 1/4 c pecorino with 1 tablespoon olive oil
Add pasta to boiling water and cook al dente, approx 10 minutes. Drain.
While pasta cooks, brown the mushrooms. Heat 1 tablespoon of olive oil on medium heat until hot. Add sliced mushrooms in a thin layer. Cook 3-4 minutes, without stirring, until browned. Add red pepper flakes to taste. Season with salt and pepper. Stir and cook 1 minute to combine. Transfer to 9x13 baking dish.
Wipe pan to cook zucchini. Heat 1 tablespoon olive oil. Add sliced zuchinni in a thin layer. Cook 3-4 minutes, without stirring, until browned. Add chopped garlic. Season with salt and pepper. Stir and cook 1 minute to combine. Gently add cream, stirring constantly until combined approximately 1 minute. Transfer to baking dish.
Add cooked pasta, mozzarella, fontina, and pesto to baking dish. Season with salt and pepper.
Stir to combine and arrange in an even layer
Top with breadcrumbs
Bake casserole approximately 10 minutes until lightly browned
Remove from oven and let stand 2 minutes before serving
Garnish with pecorino
Baked Veggie Rigatoni https://completelychristi.com/2020/04/baked-veggie-rigatoni.html April 12, 2020 by Christi Fultz.