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THREE CHEESE AND ROASTED GARLIC ORECCHIETTE

By

Safeway cheese champions from Wendy Williams

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Ingredients

  • 1 head garlic
  • 1/2 tsp olive oil
  • 5 tblsp unsalted butter, divided
  • 3/4 cup grated Romano, divided
  • 1/2 cup Italian breadcrumbs
  • 2 oz diced crisped pancetta
  • 2 tblsp flour
  • 5 cups milk
  • 3 cups Beemster Vlaskaas, shredded
  • 1/2 cup mascarpone
  • 2 cups orecchiette pasta
  • 1 tsp Italian seasoning

Details

Preparation

Step 1

Preheat oven to 425. Cut off the top third of the garlic head, discard top. Drizzle cut side of garlic with oil; wrap in foil. Bake 25-30 minutes. Remove from oven; let cool completely. Squeeze out cloves; mash and set aside.

Lightly coat 2 ½ quart baking dish with nonstick cooking spray. Place 1 tablespoon of butter in a small microwave safe bowl. Microwave 10-15 seconds or until melted. In a small bowl combine melted butter, ¼ cup of the Romano, breadcrumbs and pancetta; set aside.

In a 2 quart saucepan, melt remaining butter over medium heat. Stir in flour to form a roux; stir in roasted garlic. Gradually whisk in milk; cook and stir over medium-high heat 5-8 minutes or until mixture thickens. Gradually stir in Vlaskaas, mascarpone and remaining Romano; stir until cheeses melt. Stir in Italian seasoning and season with salt and pepper to taste.

Meanwhile, cook pasta al dente according to package directions; drain pasta and return to pot. Pour cheese mixture over pasta; stir to coat. Transfer to baking dish.

Preheat broiler. Sprinkle breadcrumb mixture over top of baking dish. Place under broiler 20-3 minutes or until top is golden brown. Serve immediately.

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