Serpentini

Serpentini aux légumes

Ingredients

4
80min
  • 400g of Panzani Serpentini
  • 200g Philadelphia cream cheese
  • 2 tablespoons olive oil
  • 1 shallot
  • 1 can of crushed tomatoes
  • 5 garlic cloves
  • 1 courgette
  • 2 tomatoes
  • 2 boules de mozzarella
  • 2 c. à café de sucre
  • 1 poignée de basilic
  • 1 c. à soupe de beurre
pasta

Preparations steps

  • 1. Cook the pasta according to the instructions.
  • 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.
  • 4. Grease a baking dish with butter, dust with bread crumbs and add one third of the pasta to it.
  • 5. Pour in half of the tomato sauce, then cover with courgette, tomatoes, mozzarella and a few basil leaves.
  • 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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