Italian Style Mac & Cheese
60 min.
4
12
CAPPELLO BIANCO TUBETTI RIGATI
350 g
Italian sausages
450 g
Onion
1 pc.
Garlic
2 cloves
Red bell pepper
1 pc.
Marinara sauce
400 g
Chicken broth
800 ml.
Thick cream
100 ml.
Mozzarella cheese
400 g
Parsley
as a garnish
PREPARATION:
- Preheat the oven to 180°. Fry and crush Italian sausages in a large pan. Roast for 5 minutes, then add diced onions, pressed garlic, finely chopped bell peppers, cook and stir for another 5 minutes.
- Add pasta, stir, then pour with marinara and broth. Season with salt. Bring the liquid to a boil, then reduce the heat to medium and cook until the pasta becomes al dente for about 25 minutes.
- Stir and cook until completely evaporated for another 2-3 minutes. Remove from heat, add half of the grated mozzarella, and mix.
- Put the mixture into a large baking dish and sprinkle with the remaining mozzarella. Bake until the cheese bubbles and turns golden for about 10 minutes.
- Garnish with finely chopped parsley before serving. Buon appetito!