DinnerBooks
Pastagate meadow with ricotta and tomato

Pastagate meadow with ricotta and tomato

Cooking Time1 h 30 m
Ingredients12
DifficultyMedium
0
0
Josefine BerggrenJosefine Berggren
Everything fits in the same oven shape, and that’s exactly what makes this pasta bed so smooth. Pasta, carrots, flavorful pasta sauces and a top of haricots verts, black beans and ricotta get to take care of themselves while the oven does the job. The result is a satisfying right that almost fixes itself, and you can do anything else in the meantime.

Ingredients

4 servings
  • Step: 1
    2 pc carrots
  • Step: 2
    20 g fresh basilica
  • Step: 3
    5 dl water
  • Step: 4
    1 pc vegetable broth
  • Step: 5
    1 pc by pastasan basilica
  • Step: 6
    1 pc by pastasås arrabiata
  • Step: 7
    280 g uncooked pasta penne
  • Step: 8
    3 msk the price
  • Step: 9
    1/2 pc lemon
  • Step: 10
    1 pc fresh haricots verts (beans)
  • Step: 11
    1 1/2 dl ricottaost
  • Step: 12
    1 pc poorly black beans

Instructions

  • Step: 1
    Put the oven at 200°C.
  • Step: 2
    Remove the carrots roughly on a rip iron and hack the basilica.
  • Step: 3
    Boil the water in a pot.
  • Step: 4
    Smula broth dice in an oven shape 20x30cm (for 4 ports) and whisper in the water so the broth dissolves.
  • Step: 5
    Pour in the pasta sauces and mix. Move in carrots, basilica, uncooked pasta and caprietor. Run the outermost of the lemon shell and put it on and the haricots vertus. Click the ricottan and gratinize in the middle of the oven first for 50 minutes.
  • Step: 6
    Pour the black beans into a canvas, flush them in cold water and let run off.
  • Step: 7
    Put the black beans on the grenade and gratinize another 5 minutes.

Näring

Calories608kcal
Carbohydrates88g
Fat14g
Protein23g
Serving Size4serving

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