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Chifferini and courgette au gratin

 

        

Chifferini
Chifferini and courgette au gratin
Serves: 4
Preparation time: 45 - 60 min
List of ingredients: 
  • 400 g PANZANI Chifferini
  • 400 g courgettes
  • 100 g grated gruyere
  • 20 cl light cream
  • Salt

  1. Wash the courgettes and dice them into medium-sized cubes with their peel and flesh. Steam them in a pressure cooker for 5 minutes. Drain them once they are cooked.
  2. Cook the pasta in a large saucepan of boiling water adding a pinch of salt and then drain it.
  3. Arrange the courgettes in an oven-proof dish and top with elbow pasta followed by grated gruyere and finish with the cream.
  4. Brown the dish in the oven for 30 minutes at 200 degrees (thermostat 7).