Pasta bake

You can use any type of pasta that can contain a filling, such as conchiglioni.

Difficulty

Low

Time

57 min

Author

Braun

Ingredients

Servings

4

250 grams pasta shells, e.g. conchiglioni

300 grams bechamel sauce

200 grams mozzarella, cut in cubes

150 grams green pesto

40 grams Parmesan cheese, grated

Utensils

HF5050

Instructions

1

Cook pasta in salted boiling water until al dente (firm). Drain, set aside to cool.

2

Spoon 2-3 tablespoons of béchamel into the base of the serving dish. Add a piece of mozzarella into each of the conchiglioni and half a teaspoon of pesto. Arrange in the serving dish facing upward.

3

Spoon remaining béchamel sauce over each of the conchiglioni using a tablespoon and sprinkle over some grated parmesan cheese.

4

Select the OVEN function, MANUAL, 190°C, set 12 minutes and press START.

5

Take out the conchiglioni and serve immediately while still hot.