Baked Three Cheese Linguine

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This linguine baked pie comes right out of the oven crispy on top, oozing with cheese on the inside, and worthy of swirling around your fork.

Burrata cheese comes in tubs like fresh mozzarella. If you like, grate a little extra cheese—Parmigiano Reggiano, Pecorino or Provolone—and sprinkle on top of baked pie, along with a drizzle of extra-virgin olive oil.

Step by Step Guide to Making Baked Three Cheese Linguine

  • Preparation:

    • Preheat the oven to 375°F.
    • Butter a 2-quart baking dish or a deep 9-inch ovenproof skillet.

  • Pasta Cooking:

    • Cook the linguine according to package directions until al dente.
    • Drain and transfer the pasta to a large bowl.
    • Toss with butter and allow it to cool to almost room temperature.

  • Onion Sauté:

    • In a skillet, melt a tablespoon of butter over medium heat.
    • Add the finely diced onions and sauté until translucent and slightly caramelized, about 5-7 minutes.

  • Mixing the Ingredients:

    • To the cooled pasta, add the sautéed onions, chopped burrata cheese, whole-milk ricotta, grated Parmigiano Reggiano, chopped parsley, and chopped chives.
    • In a separate bowl, lightly beat the two eggs and then add them to the pasta mixture.
    • Mix everything thoroughly.

  • Baking:

    • Transfer the mixed ingredients into the prepared baking dish or skillet.
    • Bake in the preheated oven for about 25-30 minutes, or until the top turns a golden brown and the edges are crispy.

  • Finishing Touch:

    • Remove the dish from the oven and immediately sprinkle freshly ground black pepper on top.
    • Allow the linguine pie to rest for about 30 minutes to set.

  • Serving:

    • Cut the linguine pie into wedges and serve. Enjoy!

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Baked Three Cheese Linguine RecipeBaked Three Cheese Linguine Recipe

Baked Three Cheese Linguine

★★

2 from 1 review


  • Author:     Relish

  • Total Time:     1 hour

  • Yield:     6 servings 1x

Print Recipe

Description

This linguine baked pie comes right out of the oven crispy on top, oozing with cheese on the inside, and worthy of swirling around your fork.

Ingredients


Units


Scale

  • 1 pound dry linguine (broken in half)
  • 1/4 cup butter (1/2 stick)
  • 1 small white onion (diced finely)
  • 1 8–ounce tub burrata cheese, chopped
  • 2 cups whole-milk ricotta
  • 1 cup grated Parmigiano Reggiano
  • 1 cup chopped parsley
  • 3 tablespoons chopped chives
  • 2 eggs
  • 1 teaspoon freshly ground black pepper



Instructions

  • Preparation:
    • Preheat the oven to 375°F.
    • Butter a 2-quart baking dish or a deep 9-inch ovenproof skillet.
  • Pasta Cooking:
    • Cook the linguine according to package directions until al dente.
    • Drain and transfer the pasta to a large bowl.
    • Toss with butter and allow it to cool to almost room temperature.
  • Onion Sauté:
    • In a skillet, melt a tablespoon of butter over medium heat.
    • Add the finely diced onions and sauté until translucent and slightly caramelized, about 5-7 minutes.
  • Mixing the Ingredients:
    • To the cooled pasta, add the sautéed onions, chopped burrata cheese, whole-milk ricotta, grated Parmigiano Reggiano, chopped parsley, and chopped chives.
    • In a separate bowl, lightly beat the two eggs and then add them to the pasta mixture.
    • Mix everything thoroughly.
  • Baking:
    • Transfer the mixed ingredients into the prepared baking dish or skillet.
    • Bake in the preheated oven for about 25-30 minutes, or until the top turns a golden brown and the edges are crispy.
  • Finishing Touch:
    • Remove the dish from the oven and immediately sprinkle freshly ground black pepper on top.
    • Allow the linguine pie to rest for about 30 minutes to set.
  • Serving:
    • Cut the linguine pie into wedges and serve. Enjoy!

Notes

  1. Onion Size: Onions can greatly vary in size. If your “small” onion seems on the larger side, consider using only half or three-quarters to avoid overpowering the dish.
  2. Cheese Substitution: While this recipe calls for burrata, ricotta, and Parmigiano Reggiano, feel free to experiment with other cheeses that melt well, such as mozzarella or fontina, for a different flavor profile.
  3. Pasta Cooking: Ensure you cook the pasta just until al dente, as it will continue cooking in the oven. Overcooking initially can result in a too-soft texture post-baking.
  4. Baking Dish: If you don’t have the mentioned baking dishes, any similar-sized ovenproof dish will do. However, baking times may vary slightly, so keep an eye out.
  5. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
  6. Add-Ins: For those looking to incorporate more flavors or textures, consider adding cooked vegetables, like bell peppers or spinach, or even some cooked crumbled bacon or sausage.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Main
  • Method: Baking
  • Cuisine: Italian American

Nutrition

  • Serving Size: 1/6
  • Calories: 620
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.2g
  • Carbohydrates: 54g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 140mg

Keywords: Baked linguine, Three cheese pasta, Ricotta bake, Burrata linguine, Parmigiano Reggiano dish, Cheesy pasta bake, Creamy linguine recipe, Parsley and chive pasta, Easy cheese pasta, Italian cheese bake, Oven-baked linguine, Ricotta and burrata dish, Gourmet pasta recipe, Vegetarian pasta bake, Creamy cheese linguine

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