The basis of muffin pasta.
- Servings: 12
- Cooking time: 25 Minutes
- Grated Parmesan cheese — 0.25 Cup
- Short pasta (horns) — 0.75 cups
- Flour — 1.5 tablespoons
- Milk — 0.75 cups
- Cheese — 50 grams
- Gorgonzola cheese — 50 grams
- Sun-dried tomatoes (halves) — 6 pieces
- A large egg (yolk) — 1 piece
- Chili sauce spicy — 0,5 teaspoons
- Butter — 70 grams
Method of preparation
Take 2 forms for 12 muffins, grease 2 tbsp oil. Sprinkle each mold with the Parmesan. Cook until soft short pasta. Drain in a colander. All cheese cut into slices. Sun-dried tomatoes chop. Melt in a pan 2 tbsp oil, add flour, fry, stirring, for 1 minute. Slowly stir in the milk, stirring constantly, bring to a boil, cook for 1 minute until thick. Remove the mixture from the heat, put the slices of cheese, let them melt slightly. Add tomatoes, yolk, chili sauce, stir.
Preheat the oven to 190 degrees. Put in molds pasta, pour cheese sauce. Bake 18-20 minutes until Golden brown. Let cool in molds for 15 minutes, then slide onto a dish.