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Penne Lasagne
50g freshly grated parmesan
225g ricotta cheese
225g grated mozzarella, 25g set aside for topping
2 tsp extra virgin olive oil
100g closed cup mushrooms, cleaned and sliced
225g frozen spinach, thawed and drained until very dry
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
110g minced turkey, beef or chicken
2 x 400g cans diced tomatoes, juices drained and separated
225g tomato sauce for pasta
175g penne, par-cooked for 5 minutes, drained and cooled
1 tsp dried basil
½ tsp oregano
Salt and freshly ground black pepper
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Combine the parmesan, ricotta and 225g of the mozzarella in a small bowl and set aside.
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Heat 1 tsp of the olive oil in a frying pan and sauté the mushrooms until golden, remove from the heat,
season well and mix with the drained spinach. Set aside.
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Heat another tsp of oil and sauté the onions and garlic until softened, approximately 5 minutes. Set aside.
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