Penne Au Gratin with Sweet Potatoes and Chestnuts

Cook pasta in plenty of salted water until al dente, rinse and set aside.

Coarsely chop the chestnuts. Peel the sweet potato, cut into small cubes, place on a baking tray and drizzle with a little sunflower oil.

Roast in the preheated oven at 160 °C for about 15 minutes.

Peel the shallot and cut into small cubes. Sauté slowly in 2 tablespoons of sunflower oil.

Then remove from the heat and mix with cranberries, chestnuts, sweet potatoes, cream cheese, parsley and the egg.

Finally, mix in the pasta.

Season with salt and pepper and pour the whole into an ovenproof dish.

Sprinkle with cheese and bake in a preheated oven at 160 °C for about 45 minutes.

Remove the baked penne from the oven and serve immediately.

Preparation Tip:

If you don't want cranberries in the dish itself, you can serve them separately with the scalloped penne with sweet potatoes and chestnuts.

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