Tango Casserole With Sun-Dried Tomato
Jammer Mansion
People: 1
45 min

Ingredients

30 grams
Asiago Cheese
200 grams
Baby Spinach
1 tbsp
Balsamic Vinegar
1 tsp
Chili Powder
30 grams
Mozzarella
70 grams
Pasta
30 grams
Pecorino Romano
1 tsp
Rosemary
30 grams
Sun-Dried Tomato
80 ml
Tomato Sauce

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Prep

  1. Grate or slice your asiago cheese, mozzarella and pecorino romano.

Heating Steps

  1. Boil pasta according to instructions on package. Save about a ½ cup of the starchy water when draining.
  2. Heat oil in a pan, add Baby Spinach chili powder and rosemary and fry for 5 minutes.
  3. Mix balsamic vinegar and tomato sauce together in a bowl, then pour into your pan.
  4. Add your starchy water to the frying pan to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add the cooked pasta to your pan and mix evenly.
  2. Spread your ingredients evenly into a casserole dish.
  3. Add Asiago Cheese, Mozzarella on top. For the best result, add breadcrumbs on top of the cheese.
  4. Cover your casserole dish with aluminum foil and bake in the oven at 200°C (400°F) for 30 minutes or until top is golden brown. Uncover for the last 10 minutes.
  5. Add Asiago Cheese, Mozzarella, Pecorino Romano and Sun-Dried Tomato on top.