Baked potato Bolognese
30 min
3
Ingredients
1 packet
Fant seasoning blend for spaghetti Bolognese
150 g
ricotta cheese
100 ml
cooking cream (unsweetened)
1
zucchini
2 tablespoons
olive oil
600 g
potatoes
PREPARATION
Mix contents of Fant packet with 500 ml water and add to zucchini. Add in cooking cream, bring to the boil and sauté over low heat for several minutes. Bake about 15 minutes in oven preheated to 200°C. Pour sauce over potatoes in the baking dish, and cover with crumbled cheese. Peel potatoes and slice, and cook in salted water. Be careful not to overcook the potatoes. Drain and place in a baking dish. Cut zucchini into small cubes and fry briefly in hot oil.
SERVING
Serve warm potatoes with the salad of your choice.
ADVICE
Before serving, sprinkle with freshly chopped parsley.
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