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
-
20 minMain dishwild and white rice, onions, (sunflower oil, beef strips natural, cut pointed cabbage, carrot julienne, teriyaki wok sauce,beef teriyaki with wild rice
-
20 minMain dishfusilli, tarttails, oil, garden peas, creme fraiche, tomatoes,tartare with creamy garden pea paste
-
75 minMain dishsunflower oil, Jerusalem artichoke, super croissant dough, ratatouille à la Provençale canned, soft goat's cheese 55, tomato paste, medium sized egg, fresh flat parsley, sunflower oil, garlic,ratatouilletaart with Jerusalem artichoke
-
15 minMain dish(olive oil, Provencal wok vegetable, wraps, tomato cubes, sour cream, paprika, iceberg lettuce, grated old cheese,summer wraps with ratatouille
Nutrition
545Calories
Sodium0% DV1.025mg
Fat32% DV21g
Protein66% DV33g
Carbs19% DV56g
Fiber32% DV8g
Loved it