Follow these steps for perfect results
Del Monte Penne Rigate Pasta
dry
Basil leaves
for garnish
Mozzarella cheese
shredded
Carrot
chopped
Red Bell pepper
chopped
Yellow Bell Pepper
chopped
Garlic
chopped
Milk
whole
Salt
fine
Extra Virgin Olive Oil
Boil penne pasta in salted water until al dente.
Strain pasta, rinse with cold water, and drizzle with olive oil to prevent sticking.
Heat olive oil in a saucepan.
Sauté chopped garlic for 30 seconds.
Add chopped carrots, red bell peppers, and yellow bell peppers.
Roast vegetables until softened.
Cool the roasted vegetables.
Grind the cooled vegetables into a smooth paste.
Heat the vegetable paste in a saucepan.
Add milk and whisk well.
Season with salt and pepper.
Simmer until the sauce thickens slightly.
Add the cooked pasta to the sauce and coat well.
Adjust seasoning to taste.
Preheat oven to 180°C (350°F).
Transfer pasta to a baking dish.
Sprinkle mozzarella cheese on top.
Bake for 10 minutes, or until cheese is melted and bubbly.
Garnish with fresh basil leaves.
Serve hot.
Expert advice for the best results
Roast the vegetables until slightly caramelized for a deeper flavor.
Add a pinch of red pepper flakes for a hint of spice.
Use freshly grated Parmesan cheese for extra richness.
Everything you need to know before you start
20 minutes
Sauce can be made ahead of time
Garnish with fresh basil and a drizzle of olive oil.
Serve with a side salad
Pair with garlic bread
Light and crisp white wine
Discover the story behind this recipe
Common family meal
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