Chili Pasta Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g ribbon noodles, thin
- 3 chilli pepper (s), red
- liter ⅛ milk
- liters ⅛ chicken broth (or vegetable broth)
- 1 cup crème fraîche
- 4 tomato (s)
- 100 g cheese, rated
- 1 onion (s)
- 3 cloves garlic
- 200 g bacon
- salt and pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet.
- Peel and finely dice the onion and garlic. Then sauté in a little oil, add the bacon and fry everything together. Add the broth, milk, creme fraiche and the chopped chilli peppers and bring to the boil. Season to taste.
- Dice the tomatoes.
- Grease a baking dish, add the pasta, sauce and tomatoes. Mix everything a little and sprinkle with the cheese.
- Then place in the preheated oven at 180 ° C and bake for about 30 minutes.
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