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- Ingredients
- Recipe
- liter of water1 l
- Packet of spaghetti noodles.1 kg
- Salt to taste
- Cooked shredded chicken to taste
- A little oil1 to taste
- Spoon of margarine1 tablespoon
- Large onion1 to taste
- Ripe tomatoes2 to taste
- Coriander1 pint
- Can of tomato paste1 can(s)
- Can of corn1 can(s)
- Can of Peas1 can(s)
- Cheese to taste
- Ham to taste
- grated cheese1 cup
- Bring the salted water to a boil.
- Meanwhile, prepare the sauce.
- When the water boils, add the macaroni and let it cook for 10 minutes.
- Then drain the noodles and wash with cold water.
- Sauté the already cooked pasta in 1/2 spoon of margarine and then add it to the sauce. Stir very well so that all the pasta is browned.
- SAUCE
- Cut the onion and tomatoes (seedless) into medium pieces.
- Put a little oil and 1/2 spoon of margarine in a frying pan, let it heat up. Add the onion.
- When the onion is wilted, add the tomatoes and cilantro, stir and let it cook for a little longer.
- Stir in the tomato paste, turn off the heat and let it cool.
- After cold, beat everything in the blender until it becomes a homogeneous sauce.
- Put it back on the fire, to boil along with the corn, the pea and the shredded chicken.
- MOUNTING.
- Grease a refractory with margarine and intersperse 2 or 3 layers of macaroni, ham and cheese.
- Place some grated cheese on top and place in a preheated medium oven for about 10 to 15 minutes.
- Serve it hot.
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