Baked pasta with chestnuts
Instructions
In a saucepan, then add the chopped vegetables and meat, wet with a little wine, leave to evaporate, add the sausage and tomatoes.
Add salt and pepper, cover and continue cooking over low heat and add the broth and the rest of the wine.
Meanwhile boil al dente fettuccine in lightly salted water.
Drain, season with a little sauce and disponetene a layer on the bottom of a buttered baking dish, sprinkled with a little sauce, add some chestnuts, a bit of bechamel and sprinkle with the grated cheese.
Continue layers until ingredients.
Bake at 200 until they formed a nice golden crust.
Ingredients and dosing for 4 persons
- 450 g of type egg fettuccine pasta
- 400 g of stuffings
- 100 g of sausage
- 350 g of peeled tomatoes
- 200 g of boiled peeled chestnuts
- 20 cl of bechamel
- Salt
- Pepper
- Olive oil
- Butter
- 1 onion
- 1 carrot
- 1 stalk of celery
- 2 cups of red wine
- Broth
- Grated parmesan cheese