Baked Pennoni lisci with mozzarella

  • Difficulty


  • 400 g0SX0038
  • 1 onion
  • 300 g shelled peas
  • 200 g mozzarella
  • 4 tbsp grated Parmesan cheese
  • 1 small bunch basil
  • salt and pepper
Pennoni Lisci n° 38


Blanch the tomatoes in boiling water, peel them, deseed them, remove the cooking water then chop coarsely.Rinse and chop the onion finely then fry until soft in 4 tbsp of olive oil; add the chopped tomato, the peas, a pinch of salt and pepper and simmer for about 20 minutes.Just before removing the pan from the heat, once rinsed, add the basil leaves strips.Cook the pasta in a large saucepan with plenty of boiling salted water.Drain it when very al dente Then season it with 1/3 of the tomato and pea sauce, half diced mozzarella and with a bit of parmesan cheese.In a pyrex dish brushed with a dash of oil arrange half of the pasta in one layer; sprinkle it with a bit of tomato sauce, spread some of the diced mozzarella and sprinkle with some more parmesan.Cover this mixture with the rest of the pasta repeating this process again.Put the pyrex dish in the oven and put it in a preheated oven at 200 °C , bake for about 10 minutes, until the top is au gratin, then serve nice and warm.