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.
Learn more about La moderna
Ingredients6 portions
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.
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