Pasta alla pastora
Pasta alla pastora
Pasta alla pastora
5
1
Stefano Moraschini
Boil the beets in salted water, drain and then chop mescolandoci ricotta, egg, parmesan, salt, pepper and nutmeg.
Cook the pasta in salted water and drain half-cooked.
The rigatoni stuffed one by one with the filling done previously.
Grease a baking dish and put the filled pasta and resting; dress with Parmesan cheese, cream and butter.
Put in oven for 20 minutes.
Calories calculation
Calories amount per person:
624
Ingredients and dosing for 4 persons
License
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