Der Beitrag Rigatoni al forno with lentils erschien zuerst auf kitchensplace.
]]>
Rigatoni al forno is available in dozens of different variations. What they all have in common is that they are topped with delicious cheese. For my variant, I opted for a vegetarian rigatoni variation consisting of a mild lentil sauce with tomatoes, onions, garlic and spices. For the perfect Rigatoni al forno I still need creamy mozzarella to bake the Rigatoni crispy and of course a homemade bechamel sauce, which rounds off this recipe.
If you like, you can of course modify this recipe as you like. Whether with minced meat, ham, peas or paprika – Rigatoni al forno can be baked with anything. Take a look at my others Pasta recipes around if you feel like it.
Nutritional information per serving of Rigatoni al forno
Calories: 452 – Protein: 21g – Fat: 11g – Carbs: 67g
Rigatoni al forno with lentils
Ingredients
- 250g rigatoni
- 1 can red lentils (265g)
- 1 can chopped tomatoes (400g)
- 1 tbsp tomato paste
- 1 onion
- 2 cloves garlic
- 10g butter
- 1 tbsp flour
- 200-400ml milk
- 1 mozzarella
- salt, pepper, nutmeg, Italian herbs
- some oil for the pan
Directions
- Step 1 Cook the rigatoni in salted water until al dente. Preheat the oven to 160 degrees convection
- Step 2 In the meantime, finely dice the onion and garlic and fry them in a little oil in a deep pan. Stir in the lentils and mix with the tomato paste .
- Step 3 Bring the lentils to a boil and deglaze with the chopped tomatoes. Season with salt and pepper and stir in about 1 teaspoon of Italian herbs. Simmer the sauce over low heat for 5 minutes
- Step 4 drain the pasta and mix with the lentil sauce. Then melt the butter in a saucepan over 3/4 heat, whisk in the flour and stir in the butter-flour sponge with milk. Bring the sauce to a boil until it thickens. Season to taste with salt, pepper and nutmeg. (Tip: The sauce should be somewhat thick. Therefore, stir in more or less milk depending on your taste)
- Step 5 Now place the pasta in the sauce in a baking dish and cover with the roux. Then slice the mozzarella and spread it on the casserole. Bake the casserole in the oven for about 25 minutes, until the mozzarella is golden brown.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Rigatoni al forno with lentils erschien zuerst auf kitchensplace.
]]>Der Beitrag White cabbage casserole with potatoes erschien zuerst auf kitchensplace.
]]>
Casseroles are really nice, aren’t they? Unfortunately, they are far too rare for me, even though they are super easy to prepare and simply taste great. What I particularly like about casseroles is that you can comfortably warm them up the next day. Most of the time, they taste even better afterwards, because all the ingredients are pulled through again really nicely. So it was with this delicious white cabbage and potatoes casserole! Freshly prepared with a crispy cheese crust, this casserole made of white cabbage and potatoes is of course the most beautiful, but in terms of taste I really have to admit that it was a lot tastier the next day.
Incidentally, white cabbage and potatoes go well together! White cabbage is a little more flavorful than its cabbage family (e.g. cabbage which is rather mild) and therefore gives this dish a great and spicy note. In combination with a delicious bechamel, floury potatoes and a crispy cheese crust, you can conjure up a great dish for the whole family.
Nutritional information per serving:
Calories: 320 – Protein: 18g – Fat: 16g – Carbs: 25g
White Cabbage Casserole with Potatoes
Ingredients
- 1/2 white cabbage, 250g potatoes
- 100ml vegetable stock
- 20g butter
- 1-2 tbsp flour, 1L milk
- 100g Edam cheese
- salt, pepper, nutmeg
Directions
- Step 1 First peel the potatoes and boil them in salted water for about 15 minutes. Meanwhile, cut the white cabbage into fine strips and sauté in a deep pan with a little vegetable oil. After about 5 minutes, deglaze with vegetable stock and bring to a boil until the liquid reduces
- Step 2 For the sauce, make a roux: Melt butter in a saucepan and whisk briskly with flour. Then pour in milk and bring to a boil at a higher temperature until the sauce thickens. Then season with salt, pepper and nutmeg
- Step 3 cut the cooled potatoes into even slices. Then layer them together with the white cabbage in a baking dish. Spread some of the sauce between the layers and finish with sauce. Finally, spread the cheese as the last layer
- Step 4 bake the casserole at 180 degrees O/U for about 20 minutes.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag White cabbage casserole with potatoes erschien zuerst auf kitchensplace.
]]>Der Beitrag Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella erschien zuerst auf kitchensplace.
]]>
Vegetable casseroles are available in numerous variations. Tuber vegetables such as potatoes are often combined with cucurbits such as zucchini. Juicy tomatoes round off the combination of flavors. My vegetable casserole complements its flavors in an easy and simple way. For this casserole you will need:
- 200g potatoes, waxy
- 300g zucchini
- 200g tomatoes
- 250g mozzarella, light
- 1 shallot
- 1 clove of garlic
- 1 teaspoon brown sugar
- Salt, pepper, nutmeg
- 2 tbsp olive oil
First the vegetables are cut: To do this, you peel the potatoes and cut them into 0.5 cm thick slices. Then cut the zucchini and tomatoes into 0.5 cm thick slices. These are then stacked like a fan in a baking dish. For this I layered 2 slices of zucchini with a slice of potato in the middle and a tomato again and again until I had at least 2 rows in my shape. These are then seasoned with salt and pepper and drizzled with olive oil. Then the casserole goes in the oven for about 50 minutes.
While the vegetables are cooking in the oven, take 2 mozzarella balls out of the refrigerator and bring them to room temperature. Then you cut it into fine slices, which are spread over the casserole after the first baking time. Then put the casserole back in the oven until the mozzarella is melted and lightly browned in some places.
Nutritional Information per serving of Vegetable Casserole
Calories: 156 – Protein: 15g – Fat: 6g – Carbs: 12g
Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella
Ingredients
- 200g potatoes, firm
- 300g zucchini
- 200g tomatoes
- 250g mozzarella, light
- 2 shallot
- 2 clove garlic
- 1 tsp brown sugar
- salt, pepper, nutmeg
- 2 tbsp olive oil
Directions
- Step 1 Peel the potatoes and cut into even slices (0.5-1cm thick) together with the zucchini and tomatoes
- Step 2 Dice the shallot and sauté in a pan with 1 tbsp olive oil. Sprinkle with 1 tsp brown sugar and caramelize lightly. Squeeze the garlic clove and add it.
- Step 3 Pour the shallots and garlic into a baking dish and cover the bottom with it.
- Step 4 Now layer the vegetables in the baking dish. To do this, always put a slice of zucchini, a slice of potato, a slice of zucchini and a slice of tomato on top of each other in this order, like a fan. Keep layering until all the ingredients are used up. Then season the vegetables with salt, pepper and nutmeg and spread 1 tablespoon of olive oil over the vegetables
- Step 5 Cover the casserole with aluminum foil and bake for about 50 minutes in the oven at 180 degrees O/U.
-
Step 6
In the meantime, take the mozzarella out of the refrigerator and bring it to room temperature. Then cut it into even slices. After 50 minutes of baking, take the casserole out of the oven, cover with mozzarella and place in the oven for another 20 minutes until the mozzarella is lightly browned. If the vegetables are not cooked by then, simply put aluminum foil over them and leave them in the oven until everything is cooked.
Der Beitrag Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella erschien zuerst auf kitchensplace.
]]>