Ingredienti
Olio d'oliva1 tablespoon
Cipolla1 piece
Sedano1 stick
Aglio5 cloves
Concentrato di pomodoro1 tablespoon- Hot water2 cups
- Maggi chicken broth2 cubes
- Crushed tomatoes1 can
Timo Secco0.5 teaspoon
Panna da cucina0.5 cup- Fresh dill4 tablespoons
Pasta Penne3 cups- Large shrimp300 grams
- Salmon fillet300 grams
Mozzarella200 grams
Formaggio Parmigiano90 grams
Passi
- 1
Preheat the oven to 175 degrees Celsius and place the baking dish in the center.
5 minUtensili necessari:
Forno - 2
Heat the olive oil in a pot and sauté the chopped onion and celery, stirring until soft, then add the garlic and tomato paste and sauté for an additional two minutes.
2 minUtensili necessari:
Pentola - 3
Add the water and Maggi chicken broth, crushed tomatoes, and thyme, and let the mixture simmer over medium heat for 15 minutes.
15 min - 4
Add the cooking cream and chopped dill, and let the mixture simmer until slightly thickened, then remove from heat and set aside.
10 min - 5
Place the uncooked penne pasta in a large casserole dish and add the shrimp, salmon pieces, creamy sauce, and mozzarella cheese, stirring until well combined.
5 minUtensili necessari:🍳Casserole dish - 6
Sprinkle the Parmesan cheese over the mixture and bake in the oven for 35-45 minutes or until the pasta is cooked and slightly golden on top.
45 min
Fatti nutrizionali
Olio d'olivaper 100gCipollaper 100gSedanoper 100gAglioper 100gConcentrato di pomodoroper 100gTimo Seccoper 100gPanna da cucinaper 100gPasta Penneper 100gMozzarellaper 100gFormaggio Parmigianoper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.