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Baked Orecchiette with Forest-style Sauce

A comforting and creamy Italian dish featuring tender orecchiette pasta enveloped in a rich sauce of mushrooms and herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 12 ounces orecchiette pasta
  • 2 tablespoons olive oil
  • 3 cups assorted mushrooms (such as cremini, shiitake, or button), sliced Feel free to swap out based on preference or availability.
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional) Adjust based on spice preference.
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • to taste Salt and pepper
Topping Ingredients
  • 1 cup panko breadcrumbs Consider mixing grated cheese for extra crunch.
  • to taste Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Begin by boiling a large pot of salted water. Cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they become tender and slightly browned.
  3. Stir in the minced garlic, dried thyme, and red pepper flakes, cooking for another 1-2 minutes until fragrant.
  4. Pour in the heavy cream, stirring well to combine. Allow it to simmer for about 5 minutes. Add the grated Parmesan cheese and season with salt and pepper, letting it melt into the sauce.
  5. In a large mixing bowl, combine the cooked orecchiette with the sauce, stirring gently to coat thoroughly. Transfer the mixture to a greased baking dish.
  6. Sprinkle the panko breadcrumbs evenly over the pasta. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the top is golden and crispy.
  7. Let it cool for a few minutes before garnishing with fresh parsley. Serve warm and enjoy every creamy bite!

Notes

For best results, avoid overcooking the pasta; it should be al dente since it will continue to cook in the oven. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.