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This baked pasta recipe is ideal for family events. With its creamy corn and cheese sauce, it has a spectacular flavor, and it is very easy to make in refractory. It is important that you do not completely cook the pasta in the water, because it will have a second baking in the oven. You can take the serrano pepper from the recipe.
5 liters Water, (1 liter of water per 100 grams of pasta)
to taste salt
1 bag La Moderna® rotini pasta, 500 grams
1 cup corn grain, yellow, for the sauce
1 cup corn grain, white, for the sauce
1 clove garlic, for the sauce
1/8 onions, for the sauce
2 serrano peppers, deveined and seeded, for the sauce
2 cups evaporated milk, for the sauce
1 cup sour cream, for the sauce
1 cup goat cheese, for the sauce
to taste salt, for the sauce
to taste black pepper, for the sauce
2 tablespoons butter, for the sauce
1 cup manchego cheese, grated
1/2 cups corn grain, yellow
2 tablespoons chives, finely chopped
enough white wine, To accompany
Preparation
Preheat the oven to 200 ° C.
Heat the water in a deep pot over high heat until it reaches boiling point. Add the salt and when it boils, cook the Rotini La Moderna® pasta for about 5 to 7 minutes, or half the cooking time according to the packaging instructions. Remove, drain and reserve.
For the sauce, blend the corn kernels with garlic, onion, serrano pepper, evaporated milk, sour cream, goat cheese, salt and pepper. Strain the sauce.
In a pot over medium heat, melt the butter and pour the sauce, let it boil and cook 10 minutes or until it thickens. Remove and cool.
Place the pre-cooked pasta in an oven-safe refractory and pour the sauce, sprinkle with the Manchego cheese, the yellow corn kernels and the scallion.
Bake the pasta for 5 to 7 minutes, or until it is soft and the cheese has melted. Serve immediately.
PRESENTATION
Serve the pasta fresh from the oven on an extended avocado and accompany with white wine.
TIPS
It is important that you do not completely cook the pasta in the water, because it will have a second baking in the oven. You can take the serrano pepper from the recipe.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
65
kcal
3.25%
Carbohydrate, by difference
7.5
g
2.5%
Protein
2.7
g
5.4%
Total lipid (fat)
2.8
g
4.31%
100
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Ratings(13)
Lilo Cordero
24/01/2020 12:13:44
Delish
Gaby Ramirez
27/12/2019 21:02:39
Deliciosa
Gloria Isabel Chipol Toto
27/12/2019 11:25:53
Queda riquísima la recomiendo
Liliana Marrujo
24/12/2019 18:56:41
Es fácil y rapida de hacer, la hice el mes pasado en Noviembre y la estoy haciendo hoy 24 de Diciembre para acompañar mi cena navideña, se las recomiendo ampliamente, saludos!!!
Lili Cocom
22/12/2019 16:58:20
Se ve deliciosa!
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