- First courses
- 20 min
Baked penne with egg and Nonno Nanni Cheese Wedges
1 box of Nonno Nanni Cheese Wedges
400 g penne pasta
50 g Parmigiano Reggiano cheese
salt to taste
pepper to taste
salt and pepper to taste
Nonno Nanni Formaggini are creamy with a delicate taste of stracchino and can be tasted any time of the day.
Cook the penne in plenty of salted water. Drain then spread on a chopping board and cover with a clean tea-towel. Meanwhile blend the eggs with the Nonno Nanni Cheese Wedges. Season with salt and pepper. Add the penne to this mixture. Pour into an ovenproof ceramic dish and sprinkle with Parmigiano Reggiano cheese. Bake at 160°C for 20 min. Serve.