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How to prepare cooked rigatoni

Cheat’s baked rigatoni

200g rigatoni pasta
100g fresh red pesto
100g mascarpone
360g Italian chargrilled vegetables
125g buffalo mozzarella, drained, sliced
3-4 slices parma ham, cut into strips
Fresh basil leaves

Preheat the grill to medium. Tip the pasta into a large saucepan of boiling salted water and cook according to the packet instructions until al dente.
Drain well, return the pasta to the pan, add the red pesto and mascarpone and stir until the pasta is coated in the sauce. Stir in the chargrilled vegetables, then tip into a medium ovenproof dish. Scatter with the sliced mozzarella, drizzle with a little olive oil, season well and place under the grill for 5 minutes until the mozzarella is melted and golden.
Dot the top with strips of curled Parma ham and scatter with basil leaves. Serve with a large green salad.

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