Scalloped vegetable pasta with pesto

Name: scalloped vegetable pasta with pesto
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g wholemeal penne rigate; 2 el traditional olive oil; 3 beef finches in slices; 1 onion; 400 g Dutch wok vegetables bag; 400 g tomato cubes look; 1 el pesto alla Genovese; 150 g grated mature cheese bag

Penne rigate from the oven with beef finches, pesto and cheese.

Ingredients

Kitchen Stuff

baking dish capacity approx. 2 liters, greased

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.