Orecchiette And Arugula Casserole Recipe

Name: Orecchiette And Arugula Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups orecchiette; 1 bunch arugula, stems trimmed; 1 cup whole milk; 1/2 cup heavy cream; 1/4 cup grated parmiggiano-reggiano cheese; 1/2 cup grated danish fontina; 2 tablespoons basil pesto; 1/4 cup pine nuts (or pignoli nuts); 1 tablespoon butter; 1 tablespoon flour; 1 pinch nutmeg (optional); 1 pinch cayenne pepper (optional); sea salt; black pepper

Servings: persons

1 1/2 cups orecchiette
1 bunch arugula, stems trimmed
1 cup whole milk
1/2 cup heavy cream
1/4 cup grated parmiggiano-reggiano cheese
1/2 cup grated danish fontina
2 tablespoons basil pesto
1/4 cup pine nuts (or pignoli nuts)
1 tablespoon butter
1 tablespoon flour
1 pinch nutmeg (optional)
1 pinch cayenne pepper (optional)
sea salt
black pepper

1
Bring a medium saucepan with salted water to boil.
2
Cook the pasta according to the box's directions to al dente. Drain, reserving the cooking water, and refill the pot with the water.
3
Bring to a boil again, and drop in the washed and trimmed arugula to blanche for 30 seconds.
4
Remove with tongs and place immediately into an ice water bath. Drain, and roughly chop the greens.
5
Preheat oven to 375 degrees.
6
Drain the pot and cook the butter and flour over medium-low eat, stirring until bubbly and evenly dispersed.
7
Add the milk and cream and keep stirring over medium heat until it begins to bubble and thicken.
8
Add the Parmiggiano, pesto, spices, salt and pepper.
9
Next add the drained pasta and arugula and the pine nuts. Taste for seasoning.
10
Divide mixture into two greased individual au gratin dishes or small, oven-proof bakeware.
11
Top evenly with the grated Fontina.
12
Bake at 375 for approximately 30-40 minutes (depending on how large your bakers are), or until top is lightly browned.
13
Let cool before serving.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups orecchiette, 1 bunch arugula, stems trimmed, 1 cup whole milk, 1/2 cup heavy cream, and more.

Yes, Orecchiette And Arugula Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette And Arugula Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions