Penne bake with chorizo

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Preparation

350 g pasta, penne
400 g peeled plum tomatoes, chopped
2 tbsp tomato pesto
2 cloves of garlic
100 g chorizo
100 g champignons
10 basil leaves
½ sweet pepper, red
400 ml bouillon
250 g mascarpone
50 g Parmesan, grated
Salt
Pepper
Peel and finely chop the garlic. Cut the chorizo and champignons into thick slices, chop the basil and dice the sweet pepper.
Put half the mascarpone and half the Parmesan in the porcelain dish along with all the other ingredients, mix together well and spread out evenly.
Place dollops of mascarpone on top of the penne mixture and sprinkle over the rest of the Parmesan.
Put the porcelain dish on the wire shelf in the cold cooking space. Bake.
Hot air + steaming 220°C for 25 Mins
  • Wire shelf
  • Porcelain dish ½ GN, depth 65 mm
Quantity Ingredient
2 cloves of garlic
400 ml bouillon
2 tbsp tomato pesto
100 g chorizo
400 g peeled plum tomatoes
Pepper
10 basil leaves
½ sweet pepper
Salt
100 g champignons
50 g Parmesan
250 g mascarpone
350 g pasta

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