DinnerBooks
Meat and pasta barriers

Meat and pasta barriers

Cooking Time45 m
Ingredients14
DifficultyMedium
0
0
Idun Nilsson
Penne, ferry and tomato are such a combination that makes everyday life easier. While the onion softens in the frying pan and the meat sphere gets color, the pasta can boil clearly alongside. Then everything is mixed with oregano, chili sauce and broth, added in a shape and finished with a layer of cheese in the oven.

Ingredients

4 servings
  • Step: 1
    4 port pasta (referred to penne rigate)
  • Step: 2
    1 st yellow onions
  • Step: 3
    500 g mixed or domestic sphere (peat and nut)
  • Step: 4
    1/2 msk oil
  • Step: 5
    salt
  • Step: 6
    pepper
  • Step: 7
    1 st garlic divide
  • Step: 8
    1 tsk oregano
  • Step: 9
    500 g passed tomatoes
  • Step: 10
    3 1/2 dl water
  • Step: 11
    1 st meat brothing (or equivalent amount of fund)
  • Step: 12
    1 dl chilli sauce or ketchup
  • Step: 13
    1 1/2 dl rided cheese
  • Step: 14
    1/2 st iceberg salad

Instructions

  • Step: 1
    Put the oven at 225°C.
  • Step: 2
    Cook pasta as directed on the packaging.
  • Step: 3
    Scale and slice the onion. Fresh it and the ferry in the oil in a pot, spice with salt and pepper. Press in the garlic and mix down oregano, tomatoes, water, broth dice and chili sauce. Let's sing about 5 minutes.
  • Step: 4
    Pour the pasta in an oven-safe form and pour over the meat-freed sauce. Top with the cheese.
  • Step: 5
    Rescue in the middle of the oven about 10 minutes.
  • Step: 6
    For serving: Cut the salad in pieces and serve to the grenade.

Näring

Calories621kcal
Carbohydrates65g
Fat21g
Protein40g
Serving Size4serving

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