The whole wheat baked orecchiette is an inviting and tasty first course that will delight your palate 😉
After the May Day bridge, we return to the usual routine but I don’t complain because, in the end, I always dedicate myself to my passion which is cooking 🙂
This morning I realized I was out of pasta and since I cook it every day, I took the opportunity to stock up while grocery shopping.
I found some whole wheat orecchiette on sale that I wanted to use immediately for today’s lunch.
It had been a while since I cooked baked pasta, so I prepared it.
I used simple ingredients: tomatoes, light béchamel, and provolone 😀
If you don’t have provolone, you can use caciocavallo.
P.S.: I recommend trying also:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Whole Wheat Baked Orecchiette
- 12 oz whole wheat orecchiette
- 3 cups tomatoes
- 1 cup light béchamel
- 2 oz provolone
- 1 tablespoon extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Pot
- 1 Bowl
- 1 Baking dish
- 1 Blender
- 1 Spoon
- 1 Knife
Steps for Whole Wheat Baked Orecchiette
Prepare the light béchamel following this recipe Light Béchamel
Bring a pot of salted water to a boil and cook the whole wheat orecchiette, leaving them al dente.
In a bowl, pour the blended fresh tomatoes, season with oil and salt to taste.
Take a baking dish, spread some light béchamel on the bottom, add the whole wheat orecchiette, the remaining light béchamel, and blended tomatoes.
Sprinkle the top with sliced provolone.
Preheat the oven to 392°F in fan mode and bake for about 20 minutes.
In the last 5 minutes, turn on the grill function.
Let it rest for a few minutes and serve immediately.
Enjoy your meal and have a good evening everyone!!!
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