Filter
Reset
Sort ByRelevance
KONWAL
Scalloped vegetable pasta with pesto
Penne rigate from the oven with beef finches, pesto and cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the penne al dente according to the instructions on the package. Preheat the oven to 200 ° C.
-
Cut the beef finches into slices and chop the onion. Heat the oil in a frying pan and fry the slices of beef finch on both sides in 5 min. Brown.
-
Add the onion and the wok vegetable and cook for 5 minutes. Sprinkle the tomatoes and the pesto and heat for a further 3-4 minutes on low heat.
-
Season with salt and pepper.
-
Drain the pasta and add to the vegetable mixture. Scoop in the baking dish and sprinkle over the cheese.
-
Bake the pasta for 20-25 minutes in the oven until the cheese has melted and turns color.
Blogs that might be interesting
-
30 minMain dishcoolwrap, olive oil, paprika, tomato cubes in tomato juice, onion, ham, thyme leaves, fresh cream cheese garlic, grated mature cheese, couscous, pepper and salt,scalloped coolwraps
-
25 minMain dishsticking potatoes, celery, orange, olive oil with garlic flavor and chili pepper, shawarma spices, oak leaf lettuce melange, soft goat cheese, salted cashew nuts,potato salad with cashew nuts
-
15 minMain dishyellow rice, Sesame seed, oil, fresh ginger root, pak choi, light soy sauce, cashew nuts, casselerrib,sesame rice with cassel rib and bok choy
-
25 minMain dishparsnip, winter carrot, garlic (finely chopped), large onion (chopped), olive oil, egg, zucchini, ras el hanout, tomato juice, couscous, boiling water,couscous with vegetables and egg
Nutrition
545Calories
Sodium0% DV1.025mg
Fat32% DV21g
Protein66% DV33g
Carbs19% DV56g
Fiber32% DV8g
Loved it