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🍝 Pasta Bake with Leeks and Feta

485 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Yellow onions 1 pc.
• Leek 1.5 pc.
• Penne Rigate 500 g
• Oil 1 tbsp
• Tomato paste 2 tbsp
• Tomatoes, chopped 425 g
• Pepper, black ground pinch
• Oregano, dried pinch
• Sugar pinch
• Butter 1 tbsp
• Sheep's cheese 250 g
• Creme fraiche 200 g
• Milk 100 ml
• Nutmeg, ground pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Bring about 5 liters of salted water to a boil in a large pot.
3. 3. Halve the onion, peel it, and cut it into small cubes.
4. 4. Cut the leek lengthwise, remove the root ends, and slice it into strips about 0.5 cm thick.
5. 5. Rinse the leek strips in a sieve.
6. 6. Cook the penne pasta in the boiling salted water for about 9 minutes.
7. 7. Heat some oil in a pot over medium heat.
8. 8. Sauté the onion cubes in the hot oil for about 2 minutes.
9. 9. Stir in the tomato paste and fry it for about 2 minutes.
10. 10. Deglaze the mixture with the chopped tomatoes.
11. 11. Let the sauce simmer for about 5 minutes.
12. 12. Season the sauce with salt, pepper, oregano, and sugar.
13. 13. Melt the butter in a frying pan over medium heat.
14. 14. Sauté the leek in the butter for about 5 minutes.
15. 15. Drain the penne pasta in a sieve.
16. 16. Mix the drained pasta in the baking dish with the leek and tomato sauce.
17. 17. Crumble the feta cheese in a bowl.
18. 18. Mix the feta with crème fraîche, milk, salt, pepper, and grated nutmeg.
19. 19. Pour the cheese-milk mixture over the pasta.
20. 20. Bake the casserole for about 20 minutes in the oven until golden brown.
21. 21. Plate the pasta bake and serve it.

Nutrition per serving

• kcal: 485
• Protein: 20 g · Fett/Fat: 24 g · Carbs: 50 g