| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 375 Gramm | Pasta shells |
| 250 Gramm | Tararua sour cream |
| 125 Gramm | Tararua cream cheese |
| | A small bunch spring onions; chopped |
| | parsley |
| | salt |
| | pepper |
| 6 Tasse | Meat sauce; your favourite (6 |
| | To 8) |
| 1 Tasse | Grated Mainland vintage cheese |
|
Cook the pasta in a large pot, according to the instructions on the packet.
Drain and add the sour cream and cream cheese to the hot pasta. Leave for a few minutes then stir through gently.
Add the spring onions and parsley. Season with salt and pepper.
In a large greased casserole dish start with a layer of this pasta and top with meat sauce and then repeat.
Top with grated cheese.
Bake at 180 C for 40 minutes.
Nb: (If you make the casserole the day before and keep it in the fridge you will need to heat it for a longer period – allow 60 minutes. It is delicious made the day before as the flavours are enhanced with resting.)
Serves 8-10
|
|
Anmerkungen zum Rezept:
keine |
