La Favorita recommends… Baked Egg Pennette with Bolognese Sauce 👇

Ingredients to serve 4: 500 g La Favorita Fish Egg Pennette Rigate, 200 g béchamel sauce, 180 g La Favorita Fish Bolognese Tomato Sauce, “Parmigiano Reggiano DOP” cheese.

1️⃣ Drain the pennette while still “al dente” (a little hard in the centre) and mix in an oven dish with the béchamel sauce and La Favorita Fish Bolognese Tomato Sauce (or any other sauce from the La Favorita Fish range).

2️⃣ Top with grated cheese (e.g. PDO Parmesan) and bake in a hot oven until brown on top. Serve hot.