| S.NO | INGREDIENTS | QUANTITY |
| 1. | PENNE COOKED | 200 GMS |
| 2. | CREAM SAUCE | 150 GMS |
| 3. | FRESH CREAM | 30 ML |
| 4. | CHEESE PARMESEAN GRATED | 45 GMS |
| 5. | 3 CHEESE MIX | 60 GMS |
| 6. | PANKO BREAD CRUMBS | 15 GMS |
| 7. | GARLIC TOAST | 2 NOS |
METHOD:
- HEAT PASTA, HEAT SAUCE IN SAUTE PAN AND ADD DRAINED PASTA TOSS WELL
- PLACE IN A DISH AND SPREAD THREE CHEESE , BROIL UNTIL MEALTED.
SERVE WITH GARLIC TOAST
BY: Executive Chef, Avinash Jha from Jaypee Vasant Continental.