Bag of pennette, chicken and fontina
Instructions
Coat a large bowl with wax paper, fill with all ingredients.
Form a paperbag shutting it down with the paper with aluminum transfer on baking sheet from the oven and sprinkle with water.
Bake in the oven at 170-180 degrees for about 40 minutes, checking that does not burn the paper by spraying it down with water from time to time.
Ingredients and dosing for 4 persons
- 350 g of type pasta pennette
- 200 g of fontina cheese
- 1/2 gnawed chicken cooked
- 50 g of boiled peas
- 100 g of mushrooms sautéed
- 60 g of ham
- 50 g of boiled carrots
- 150 g of bechamel
- 3 eggs
- 2 tomatoes
- 60 g of grated parmesan cheese
- Salt
- Pepper