Mozzarella & Jalapeño Orecchiette Bake Recipe

I’m continuing my budget friendly and meat free series, this one unfortunately isn’t vegan friendly but it’s still vegetarian friendly. This recipe is also quick and easy and super tasty, so what are you waiting for?

What ingredients do I need?

  • 300ml whole milk
  • 1 table spoon onion powder
  • 2 bay leaves
  • 50g butter
  • 50g plain flour
  • 70g grated mozzarella (50g for sauce and approx 20g to top)
  • 1/2 jalapeno grated
  • 3 table spoons breadcrumbs
  • 3 cups of orecchiette pasta

Great I have those ingredients what do I need to do?

Firstly put your orecchiette into a pan of water, just put any heat on yet. In another pan put your 300ml of milk, put this on a medium heat, add the onion powder and bay leaf and stir for a minute, next add the butter and flour. Keep stirring once the butter starts to melt put the orecchiette on a medium high heat, at this point grate your jalapeño into the sauce. Continue to stir until you have a white creamy sauce.



Once you have a white creamy sauce it’s time to remove the bay leaves and to add the mozzarella, once added keep stirring until well mixed.



Now the sauce is ready strain your pasta, it doesn’t need to be fully cooked as we’re going to be baking it in the sauce. Once the pasta is strained add to your dish and pour the sauce over it, trying to cover the whole area.

Lastly cover the top with mozzarella and then with breadcrumbs, then it’s time to put in the oven at 200C for 20 minutes.


And that’s it you’re ready to serve!



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