DinnerBooks
Ugnsbaked Pasta with Frikaller

Ugnsbaked Pasta with Frikaller

Cooking Time1 h
Ingredients10
DifficultyMedium
0
0
Josefine BerggrenJosefine Berggren
Pasta al forno with fridkaller is one such right that smells homely even before it gets out of the oven. Soft pasta, juicy fridcasts and a musty tomato sauce are laid in shape and topped with cheese that gets melted and get some color. It is easy to prepare in advance and fits as well to a family dinner as to the food box the following day.

Ingredients

4 servings
  • Step: 1
    4 serving pasta (referred to rigatoni, 4 port pasta corresponds to about 400 g)
  • Step: 2
    400 g fresh salsiccia
  • Step: 3
    1/2 dl pesto all genovese
  • Step: 4
    1 pc eggs
  • Step: 5
    1 dl fire bread
  • Step: 6
    salt
  • Step: 7
    black pepper
  • Step: 8
    1/2 msk olive oil
  • Step: 9
    2 can tomato sauce, basilico
  • Step: 10
    1 1/2 dl ripped parmesan

Instructions

  • Step: 1
    Put the oven at 200°C.
  • Step: 2
    Cook pasta in a large pot half the time against what is in the direction of the pack.
  • Step: 3
    Remove the skin from the salsiccian and put the ferry in a bunke. Add pesto, eggs, seed bread, salt and pepper. Mix well and then form into small fridges (meatballs). Stop the fridcasts quickly in some oil so they get some color and surface.
  • Step: 4
    Pour the tomato sauce into a pot and boil up, put down the fridcasts and let petty boil for about 10 minutes. Add pasta and mix carefully. Pour everything up in an oven shape and top with ripped parmesan and nymalen black pepper. Call on some olive oil.
  • Step: 5
    Gratinate in the oven for 15-20 minutes.
  • Step: 6
    For serving: Serve with some fresh basilica and ripped parmesan cheese.

Näring

Serving Size4serving

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