Chifferini and courgette bake


  • 400g of Panzani Chifferini
  • 400g courgettes
  • 100g grated gruyere
  • 20cl light cream
  • Salt

Preparations steps

  • 1. Wash the courgettes and dice them into medium-sized cubes with their peel and flesh.
  • 2. Steam them in a pressure cooker for 5 minutes. Drain them once they are cooked.
  • 3. Cook the Chifferini in boiling salted water for 6 minutes and then drain it.
  • 4. Arrange the courgettes in an oven-proof dish and top with the pasta, followed by grated gruyère, and finish with the cream.
  • 5. Brown the dish in the oven for 30 minutes at 200 °C (th 7).

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