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Gluten-free pasta bake with chicken ragout, aubergines, ricotta and feta cheese


• 1 packet gluten-free pasta (Dr. Schar) • 1 finely chopped onion • 2 cloves garlic, finely chopped • 1 celery stick, finely chopped • 1 carrot finely chopped • 2 tbsp tomato paste • 100 thick sliced streaky bacon • 1 chicken breast • 1 small glass white wine • 1 can tomato polpa • 2 bay leaves • Chopped rosemary • 200g ricotta • 200 feta cheese • 1 egg • Fresh cream (Benna) • 2 small aubergines, sliced and grilled • Olive oil (Borges Classic)


Start with the preparation of the sauce, cook the onions, garlic, celery and carrots in the olive oil on slow heath for 5 minutes. Next, chop the chicken and the bacon and add to the vegetables. Cook for further 5 minutes with the herbs. Stir in the tomato paste and pour in the wine. Allow reduction. Pour in the pulp, season with salt and pepper and let cooking for approximately 15 minutes. Cook the pasta and bind with the chicken sauce. To make individual portions use rings or you can use an oven dish. Line your mould with the grilled aubergines and fill with the pasta, pressing tightly. Crush the ricotta and feta cheese with a fork and mix in the salt, pepper, egg and enough cream to make it soft. Pour the mixture over the pasta and bake for 15 minutes.

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