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🍝 Baked pasta with leek and feta

485 kcal · 30 min · 4 raciones

Ingredientes

• Salt pinch
• Onions, yellow 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
• Shepherd's cheese 250 g
• Creme fraiche 200 g
• Milk 100 ml
• Nutmeg, ground pinch

Preparación

1. 1. Preheat the oven to 180 degrees fan.
2. 2. Bring about 5 liters of salted water to a boil in a large pot.
3. 3. Cut the onion in half, peel it and cut it into small cubes.
4. 4. Cut the leek lengthwise, remove the root ends and cut it into about 0.5 cm thick strips.
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 for about 2 minutes in the hot oil.
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 pan over medium heat.
14. 14. Sauté the leek for about 5 minutes in the butter.
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 creme fraiche, 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. Serve the pasta casserole on plates and serve.

Nutrición por ración

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