Baked Gratin Orecchiette

Name: Baked Gratin Orecchiette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Fresh Orecchiette pasta 1.1 lbs; Zucchini 5.3 cups; Stracchino cheese 5.3 oz; Brie cheese 3.5 oz; Smoked pancetta 1.8 oz; Parmigiano Reggiano PDO cheese to be grated 1.1 oz; Basil 8 leaves; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it fr es de br

533

Calories per serving

Energy Kcal 533
Carbohydrates g 68.5
of which sugars g 3.8
Protein g 23.3
Fats g 20.7
of which saturated fat g 10.34
Fiber g 3.7
Cholesterol mg 59
Sodium mg 670

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Baked orecchiette comes straight from Puglia, that stunning spot in Southern Italy where ear-shaped pasta is a real favorite. Now, traditionally it goes with 'cime di rapa,' but this baked pasta recipe? It’s a whole new game. We’re talking zucchini, pancetta, and a crazy blend of cheeses like stracchino and brie. These cheeses add a rich and creamy feel to each bite—super melty inside. And once it's baked, the Parmigiano Reggiano on top? Golden and crispy. So so good. You get that satisfying crunch that makes Italian au gratin pasta special. Honestly, each forkful is a mix of textures—you know, soft pasta, moist cheese, and a touch of salty meat.

In Puglia, more cheese is always better—no doubt about it—making this baked orecchiette with cheese the ultimate comfort dish. People might tweak things a bit, but trust me, those rich cheeses and smoky pancetta? They’re essential to making the flavors really pop. And Parmigiano Reggiano isn't just for decoration. It gives a crispy finish that's crucial in any real Italian pasta bake. Plus, while other places might throw in different pasta shapes, down south, orecchiette rules. Its unique form holds the sauce, making every bite tender and just bursting with flavor, especially with those creamy pockets from brie and stracchino.

Perfect for sharing with friends or family, maybe over a leisurely Sunday lunch, this dish is pretty much when you want something extra special. You could call it orecchiette au gratin or just an amazing Italian baked pasta. Either way, it is all about the rich and comforting flavors that Puglia’s culinary tradition brings to the table. It's a great way to capture the essence of Southern Italian cooking in every delicious bite. Seriously good stuff.

How to prepare Baked Gratin Orecchiette

To prepare baked gratin orecchiette, first, bring a pot of water to a boil for the orecchiette. Clean the zucchini and cut them into cubes 1. Heat a drizzle of oil in a pan and brown the bacon cubes over high heat 2, then add the zucchini 3.

Season with salt and pepper 4 and cook over medium heat for about 10 minutes. Meanwhile, salt the water that has come to a boil and cook the orecchiette 5. Drain the pasta al dente and add it directly to the pan with the zucchini and bacon 6. Mix briefly and remove from heat.

At this point, add the stracchino 7 and the basil leaves torn by hand, then mix again 8 and transfer everything to a baking dish 9.

Add the brie in pieces 10, sprinkle with grated Parmigiano Reggiano 11, and bake in a preheated static oven at 392°F for about 15 minutes until the surface is nicely golden brown. Your baked gratin orecchiette are ready to be taken out of the oven and served 12!