This rich and comforting vegetarian dish is very satisfying and pairs well with a medium-bodied red wine and crusty bread. It makes a perfect Sunday lunch or a worknight dinner, because the tomato sauce can be prepared ahead of time.
1. Preheat the oven to 400°F (200°C).
2. In a large pot, bring to a boil 4 quarts (3.8 L) of water. Salt the water generously, add the orecchiette, and cook to al dente, according to the package instructions.
3. In a casserole dish, layer the orecchiette with the tomato sauce. Add the mozzarella cheese and provolone cheese and stir to combine.
4. Sprinkle with the pecorino cheese and bake for 15 to 20 minutes, or until the cheese on top forms a crust.
Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.