Pasta stuffed with cheese and vegetables


- Garlic: two cloves

- Macaroni: 500 grams

- Broccoli: a cup (chopped)

- Zucchini: a cup (sliced)

- Mushroom: a cup (chopped)

- Black olives: to taste (sliced)

- Capsicum: 1 piece (sliced)

- Salt: to taste

- Black pepper: half a teaspoon

- Oil: 2 tablespoons

- Mozzarella cheese: half a cup (grated)

- Cheese: 4 tablespoons (liquid)

- Milk: a cup

- Whipping cream: a cup

- Cream: a can

- Oregano: a teaspoon

- Tomato paste: 3 tablespoons

- Ketchup: 3 tablespoons

How to prepare

 Boil the pasta in a pot of water, salt and a little oil.

 Heat the oil in another saucepan on the stove, add the garlic and stir until it wilts.

  Add mushrooms, capsicum, olives, zucchini and broccoli and stir again for about 5 minutes.

 Add tomato paste and a little water, cover the pot and leave the mixture until it becomes soft.

 Remove the pasta from the heat, and put it in a colander to get rid of the liquid.

 Then add the pasta on top of the vegetables and then season with salt, black pepper and oregano.

 In the bowl of an electric mixer, mix the milk, cream, liquid cheese and cream.

 Add the mixture to the pasta mixture, then add the ketchup and mozzarella cheese, stirring constantly until the ingredients are homogeneous.

 Remove the pot from the heat, pour the pasta into a plate and serve immediately.

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