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.
Varmluft med damp 220 °C i 25 min
Ytterligere informasjon
Opprettet den
11.12.2019