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I initially tested this with brown butter int he filling, but I’ve learned that brown butter is 10000x more potent when it’s drizzled as a finishing touch instead of incorporated into a filing. And yes, you can absolutely make this traditional lasagna style. I just think roll ups are so cute and fun!! You must use a baking dish that is tall enough to support the noodles. If you don’t, they will fall over and flop. If you don’t have one, I recommend just making this a traditional lasagna ENJOY.

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Make a big batch of caramelized onions using this technique!

You know I love a video cooking tutorial, so here’s my video on how to make this recipe as well

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And because you know I love a video tutorial, see my tiktok below!

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This is a great weeknight meal, potluck contribution or even a fun Thanksgiving side. I hope you enjoy it as much as I do!

If you can’t find rainbow chard, kale works great too. Just use the stems in the beginning, then add the chopped leaves at the end.

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But this one is my favorite because it combines all of my favorite things: pancetta (you can swap for bacon,) burrata, corn and rice. Word on the street is that this risotto is the risotto for spring 2022. Jk, I made that up, but after you make it and tell all of your friends, that will be the word on the street! You’re going to wow everyone with this recipe!

If you’re vegetarian, I have a wonderful swap for you! Skip the pancetta and add toasted hazelnuts on top of this delicious recipe. You will not be disappointed!

Before we get to the recipe, let’s also take a moment to imagine the arancini you can make with these leftovers…….

As per usual, I posted a little how-to on my Instagram and Tik Tok channels.

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I am lucky enough to have a local Asian market that sells a plethora of noodles, so it was very easy for me to source Shanxi noodles. If you aren’t as lucky as I am, DON’T WORRY! You can try this with 1 box of thickrice noodles. Just make sure to submerge the noodles completely into the liquid as it bakes. Lanzhou or biangbiang noodles work great here too if you can find fresh!

If you don’t know of a local Asian market near you, google H-Mart and see if there’s one near you. It’s 100% worth it to go check it out if you are a food geek like me. Tutorial video on Tik Tok, linked below.

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You can use any sturdy noodle here…I chose radiatore because, well,  I found it at a grocery store and thought it was 1) really cool and 2) would hold a creamy cheese sauce well in its little crevices. There’s truly no important reason why I chose this pasta aside from those two factors. I think macaroni, rigatoni mezze, rigatoni, lumache, pumpkin shaped pasta or shells would also go well here.

This recipe is really straight forward. I like to let the cheese shine and I don’t really season with anything other than salt and pepper. However, if you love to serve up heavily seasoned mac n cheese (power to you) you can 100% add garlic powder, paprika, chili powder, onion powder, mustard powder and any other seasonings that you like.

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That pasta you used looks super cool…what if I can’t find that?!

The pasta I used here is actually one of the newest styles of pastas designed by Sfoglini and Dan Pashman – it’s called Cascatelli and it’s honestly THE COOLEST. It’s also very hard to find right now and pricy (like a 9 week wait time?!?!) SO, here are my substitute pasta options. If you can find campanelle (aka gigli pasta,) then that would be the closest to the cascatelli. Other great options are casarecci, garganelle, mafaldine , fusili, or gemelli. You could also use a cheese tortellini or small ravioli.

What mushrooms can I use here?

I’m so fortunate to live in PA, where we have many mushroom farms and a vast selection of local shrooms. I was able to find shiitake, maitake (hen of the woods) and king trumpet mushrooms (which are also known as vegan scallops!) If you want to go all out and find these mushrooms, i highly recommend! If you can’t find these, you can simply go with shiitake and maitake, or just shiitake. I wouldn’t go with anything other than shiitake, because I personally love the savory/meaty texture and flavor they deliver, which compliments the sweet corn pasta sauce.

What if I can’t find chives?

Minced scallions work great here or you can skip all together if you don’t want that savory, aromatic pop of onion-ness. Yep, made up that word.

Can I use frozen sweet corn?

You can absolutely substitute the fresh corn for frozen. I would microwave it to defrost prior to making the cream sauce, just so that any excess water that would thin out the cream can be strained.

What if I want to make this a dinner for two?

You could just go with the recipe below with 1/2 lb pasta and have an extra saucy pasta (or just leftover sauce!) or you could make it and have leftovers. If that doesn’t sound good to you, feel free to adjust below.

Sauce: 3/4 cup heavy cream, 1/2 cup sweet corn kernels, pinch of Diamond kosher salt

Mushrooms: go for a total of 8 -10 oz. of whatever blend you like

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