Serpentini
Serpentini aux légumes
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400g of Panzani Serpentini
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200g Philadelphia cream cheese
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2 tablespoons olive oil
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1 shallot
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1 can of crushed tomatoes
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5 garlic cloves
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1 courgette
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2 tomatoes
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2
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boules de mozzarella 2
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c. à café de sucre 1
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poignée de basilic 1
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1. Cook the pasta according to the instructions.
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2. In a pan with oil, sauté the finely minced garlic and shallot, then add the crushed tomatoes. Season with salt, pepper and sugar. Simmer for a while, then add half of the finely chopped basil (leave the rest of the basil for serving). Thinly slice the courgette and tomatoes.
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4. Grease a baking dish with butter, dust with bread crumbs and add one third of the pasta to it.
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5. Pour in half of the tomato sauce, then cover with courgette, tomatoes, mozzarella and a few basil leaves.
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6. Repeat the procedure. Sprinkle the pasta with the rest of the bread crumbs and bake in the oven preheated to 180 °C for about 40 minutes.
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