Spicy Penne Pasta Bake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g penne
- Salt water
- 4 chicken fillet (s)
- 1 onion (s)
- 2 cloves garlic)
- 1 carrot (s)
- 2 zucchini
- 1 bunch parsley
- 150 g ham
- 400 g canned tomato (s)
- 200 g cheese (Emmentaler), rated
- 1 cup crème fraîche
- olive oil
- Butter for flakes butter
- Butter for the mold
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente. Chop the onion and garlic. Roughly grate the carrots and zucchini. Cut the ham into thin strips.
- Sweat the garlic in oil. Add the chopped tomatoes with the juice. Salt and pepper and reduce to a creamy sauce for about 20 minutes. Add the chopped parsley towards the end of the cooking time.
- Cut the chicken fillets into strips. Salt and pepper and then fry in hot oil. After a few minutes, remove the meat from the pan and set it aside. Put some butter in the same pan and fry the chopped onions.
- Then add the zucchini, carrots and ham and roast and season with salt and pepper. After a short time, add the tomato sauce and continue cooking for about 5 minutes.
- In a larger bowl, mix the pasta, strips of chicken fillet and the courgette, carrot and tomato sauce with the creme fraîche. Season to taste with salt and pepper.
- Pour this mixture into a flat, buttered casserole dish and cover with grated Emmentaler. Put the butter flakes on top and slide into the hot oven at 180 ° C for 20 minutes.
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