Mar 25, 2010
This is one souped-up recipe for baked pasta: orecchiette is combined with homemade pesto, fontina, Parmigiano-Reggiano, and cream. It is an original creation by Cathy Erway, the blogger behind Not Eating Out in New York, and is rich enough to be served on its own for dinner.
Credit: Not Eating Out in NY
Get the Recipe from Not Eating Out in NY
This casserole combines orecchiette pasta (if you don't know what this is already, you better hit the books), homemade basil pesto, arugula, pignoli, Fontina and Parmiggiano-Reggiano cheese, bound together in a creamy bechamel and baked to a golden crust.