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🍝 Baked Zucchini Pasta with Creamy Sauce

502 kcal · 30 min · 4 raciones

Ingredientes

• 400 g whole wheat pasta (e.g., penne)
• salt
• 2 zucchini
• 1 onion
• 1 clove garlic
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 400 g crushed tomatoes (can)
• 1 tsp Italian herbs
• 0.5 tsp paprika powder
• 0.5 organic lemon
• 125 g ricotta
• pepper
• 50 g grated Gouda

Preparación

1. 1. Bring water to a boil in a pot and add some salt.
2. 2. Cook the pasta in it for 6 to 8 minutes until al dente.
3. 3. Drain the pasta and let it drain well.
4. 4. Wash the zucchini and pat it dry.
5. 5. Cut the zucchini lengthwise into quarters.
6. 6. Slice the zucchini quarters into thin slices.
7. 7. Peel the onion and garlic.
8. 8. Finely chop the onion and garlic.
9. 9. Heat oil in a pan.
10. 10. Sauté the onions, garlic, and zucchini over medium heat for 2 to 3 minutes.
11. 11. Stir the tomato paste into the vegetables.
12. 12. Fry the tomato paste for about 1 minute.
13. 13. Deglaze the pan with crushed tomatoes.
14. 14. Add the Italian herbs and paprika powder.
15. 15. Let the sauce simmer on low heat for 5 minutes.
16. 16. Wash the organic lemon thoroughly.
17. 17. Grate the lemon zest.
18. 18. Stir the ricotta into the zucchini-tomato sauce.
19. 19. Add the grated lemon zest to the sauce.
20. 20. Season the sauce with salt and pepper to taste.
21. 21. Put the drained pasta into a baking dish.
22. 22. Pour the vegetable sauce over the pasta.
23. 23. Sprinkle the cheese evenly on top.
24. 24. Preheat the oven to 200 °C (convection: 180 °C; gas: level 3).
25. 25. Bake the casserole for 15 to 20 minutes until golden brown.
26. 26. Take the casserole out of the oven.
27. 27. Serve the pasta casserole on plates.

Nutrición por ración

• kcal: 502
• Protein: 23 g · Fett/Fat: 13 g · Carbs: 70 g