Oven pasta with tartar balls, leeks and ricotta

Name: oven pasta with tartar balls, leeks and ricotta
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 3 shallots; 20 g celeriac; 300 g beef tartar; 3 el traditional olive oil; 2 leeks; 2 Red pepper; 300 g wholegrain penne; 400 g tomato cubes; 150 g ricotta

Pasta from the oven with shallots, celery, beef tartar, ricotta, leek, paprika, penne and tomato.

Ingredients

Kitchen Stuff

1 low baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C. Chop the shallots and finely chop the celery.
Put the tartar with half of the shallot, half of the celery, 0.5 tbsp ricotta per person and pepper in a bowl.
Knead together and form 4 balls per person of the size of a walnut with moist hands.
Heat the oil in a frying pan and fry the balls all around in 5 min. Take a skimmer out of the pan and place on a bowl.
Meanwhile, wash the leek and cut into ½ cm rings. Halve the peppers, remove the stalk and seeds and cut the flesh into cubes.
Cook the penne al dente according to the instructions on the package.
Meanwhile, heat the rest of the oil in the frying pan and fry the remaining shallot for 1 min.
Add the leeks and peppers and cook for 5 minutes. Add the tomato cubes and simmer for 5 minutes on low heat. Season with pepper and salt.
Add the pasta and tartar balls to the sauce and spread over the oven dish.
Divide the rest of the ricotta over it and bake for about 20 minutes in the middle of the oven. Garnish with the rest of the celery.