Chifferini and courgette au gratin
Preparation time: 45 - 60 min
List of ingredients:
- 400 g PANZANI Chifferini
- 400 g courgettes
- 100 g grated gruyere
- 20 cl light cream
- 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.
- Cook the pasta in a large saucepan of boiling water adding a pinch of salt and then drain it.
- Arrange the courgettes in an oven-proof dish and top with elbow pasta followed by grated gruyere and finish with the cream.
- Brown the dish in the oven for 30 minutes at 200 degrees (thermostat 7).