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Vegetarian pasta bake with Gorgonzola and mozzarella

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Ingredients for 2 servings:

  • 250 g penne or any other short pasta
  • 500 g tomatoes, pureed
  • 50 g condensed milk, 4% or 7.5%
  • 50g Gorgonzola
  • 125g mozzarella
  • 1 large garlic clove(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Cook the penne in salted water for 5 minutes, until it’s still fairly firm. For the sauce, place the passata in a pot and pour in the condensed milk. Chop the garlic and add it. Simmer briefly and season with salt and pepper. Add the pasta to the sauce and place both in a casserole dish. Cut the Gorgonzola into small pieces and scatter between the pasta. Cut the mozzarella into slices or pieces and cover the pasta with them. Bake the casserole in a preheated oven at 180°C for 25-30 minutes, until the cheese has melted and the pasta is tender. 770 kcal per serving

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegetarian pasta bake with Gorgonzola and mozzarella

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