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 dishbaking flour, tofu natural, curry powder, sunflower oil, water, flat bread garlic and coriander, Indian curry sauce, fresh parsley,mild cauliflower curry with naan bread
-
45 minMain dishchicken spareribs, pandan rice, cucumber, raw vegetables, natural vinegar, sugar, Bumbu spice for nasi herbal goreng, Thai,chicken spareribs with fried rice
-
30 minMain dishchicken breast, olive oil, dried tarragon, dried dill, fennel seed, fennel powder, fennel bulb, butter, shallot,chicken fillet with fennel mousseline
-
20 minMain dishgreen apple, lemon juice, creme fraiche, Galia melon, smoked chicken fillet, arugula,fruity chicken salad
Nutrition
545Calories
Sodium0% DV1.025mg
Fat32% DV21g
Protein66% DV33g
Carbs19% DV56g
Fiber32% DV8g
Loved it