Der Beitrag Rigatoni al forno with lentils erschien zuerst auf kitchensplace.
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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 Cheese Gnocchi with Broccoli erschien zuerst auf kitchensplace.
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Gnocchi are one of my absolute favorite ingredients when things have to be done quickly. I like to combine them with fresh vegetables and delicious sauces. Gnocchi are also very good as soul food if you combine them with cheese, as here. My cheese gnocchi with broccoli are super creamy and the cheese still pulls strings in the sauce. A real dream for cheese lovers!
If you fancy more delicious gnocchi recipes. like this gnocchi with broccoli, then search for the keyword “
Nutritional Information per serving
Calories: 600 – Protein: 21g – Fat: 20g – Carbs: 81g
Käse Gnocchi mit Brokkoli
Ingredients
- 400g Gnocchi
- 20g Butter
- 1 EL Mehl
- 70g geriebener Mozzarella
- 20g Parmesan
- 70g Brokkoli Röschen
- Salz, Pfeffer, Muskat
Directions
- Step 1 Die Gnocchi in etwas Butter von allen Seiten goldbraun anrösten.
- Step 2 Währenddessen Butter in einem Topf schmelzen und mit Mehl zügig verrühren. Mit Milch rührend aufgießen und aufkochen lassen, bis eine dickere Soße entsteht. Diese immer weiter rühren und nach Bedarf Flüssigkeit hinzugeben.Den Mozzarella und Parmesan unterrühren und die Soße mit Salz, Pfeffer und Muskat abschmecken.
- Step 3 Die Brokkoliröschen in die Soße geben und garen lassen (bei TK Röschen
- Step 4 frische Röschen vorher kochen). Zuletzt die Gnocchi unterheben und servieren.
Recipe video for my cheese gnocchi
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Cheese Gnocchi with Broccoli erschien zuerst auf kitchensplace.
]]>Der Beitrag Tortellini al Pomodore with buffalo mozzarella erschien zuerst auf kitchensplace.
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It’s time for pasta classics again! Today a tortellini al pomodore with tender mini buffalo mozzarella. What exactly is Pomodore? A fruity, cooked-down tomato sauce with just a few ingredients. More precisely, you only need onions, garlic, tomatoes, some sugar and Italian herbs for this sauce. This is all boiled down together and then combined with the pasta. Authentically Italian and simply delicious. Refined with tender buffalo mozzarella that melts on the hot pasta, this dish is a true soul food.
If you fancy more pasta recipes like this Tortellini al Pomodore, then just have a look at my recipe collection for pasta & rice.
Nutritional information per serving of Tortellini al Pomodore
Calories: 590 – Protein: 25g – Fat: 25g – Carbs: 65g
Tortellini al Pomodore with buffalo mozzarella
Ingredients
- 500g tortellini
- 500g peeled tomatoes
- 1 onion
- 1 clove of garlic
- 1 tbsp tomato paste
- 1 tbsp cane sugar
- 180g mini buffalo mozzarella
- Salt, pepper, Italian herbs
- 1 bunch of basil
- Olive oil for frying
Directions
- Step 1 Cut the onion and garlic into fine cubes and sauté in a little olive oil at medium temperature until translucent. Then stir in tomato paste and cane sugar and let fry briefly.
- Step 2 Add the tomatoes and stir everything together. Roughly chop the basil and stir in. Then simmer everything stirring for 20 minutes.
- Step 3 Meanwhile cook the tortellini in salted water.
- Step 4 Stir the sauce again and again and season with salt, pepper and Italian herbs (thyme, oregano, basil).
- Step 5 Finally serve with mini buffalo mozzarella. Tip: If you like, you can put the finished plate in the microwave again for 30 seconds so that the mozzarella melts.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tortellini al Pomodore with buffalo mozzarella erschien zuerst auf kitchensplace.
]]>Der Beitrag Tomato Mozzarella Gnocchi erschien zuerst auf kitchensplace.
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Today there is another super fixed lunch break or evening recipe: quick gnocchi with tomato and melted mozzarella. Prepared in under 30 minutes, this recipe is perfect for every lunch break in the home office or for a cozy evening. You can vary this recipe as you like with fresh herbs or a good glass of wine.
Recipes of this kind are among my absolute favorite ingredients, especially when it comes to quick cooking. If you feel the same way, I can recommend my
Nutritional information per serving of Tomato Mozzarella Gnocchi
Calories: 579 – Protein: 20g – Fat: 16g – Carbs: 90g
Tomate Mozzarella Gnocchi
Ingredients
- 500g gnocchi
- 1 can of chopped tomatoes
- 1 mozzarella
- 1 tbsp butter
- 1 tsp sugar
- fresh herbs (e.g. oregano or basil)
- salt
Directions
- Step 1 Heat a deep pan with butter, add the gnocchi, toss in the butter and fry on both sides at 3/4 of the heat until crispy brown. Sprinkle with salt.
- Step 2 Add the chopped tomatoes to the gnocchi, add a little sugar and stir
- Step 3 Meanwhile, finely dice the mozzarella and add half of the cubes to the gnocchi. Mix everything together and let it melt.
- Step 4 Serve the gnocchi with fresh herbs and the remaining mozzarella cubes.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tomato Mozzarella Gnocchi erschien zuerst auf kitchensplace.
]]>Der Beitrag Tomato ravioli with buffalo mozzarella, rocket and pine nuts erschien zuerst auf kitchensplace.
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Ravioli are great when they are deliciously filled and well prepared. For the tomato ravioli, I usually serve in the refrigerated shelves of selected supermarkets. You should find a selection of fresh pasta on the refrigerated shelf of every well-stocked supermarket. Alternatively, I also like to go to Italian specialist markets and buy super freshly made pasta from the refrigerated shelf there.
Once you have found the right ravioli, all you need is a really good buffalo mozzarella, some rocket, sweet cocktail tomatoes and pine nuts. The preparation of this dish is really super quick, because the ravioli are only briefly sweated in a little oil in a pan. Then there are the tomatoes, while the pine nuts are roasted separately. The tomato juice and olive oil give you a small noodle stock in your pan, with which you mix everything nicely. Then all you need to do is lay out a bed of rocket on your plate, add the tomato ravioli and tomatoes, place the mozzarella in the middle and sprinkle the pine nuts on top. The dish is then rounded off with a little balsamic cream. Your dish is ready!
Nutritional information per serving of tomato ravioli:
Calories: 591 – Protein: 25g – Fat: 35g – Carbs: 44g
Tomato ravioli with buffalo mozzarella, arugula and pine nuts
Ingredients
- 250g ravioli with tomato and mozzarella filling
- 50g arugula
- 10 cocktail tomatoes
- 1 buffalo mozzarella
- 30g pine nuts
- 1 tablespoon olive oil
- 1 teaspoon balsamic cream
- salt, pepper
Directions
- Step 1 Heat a pan with olive oil and fry the ravioli in it
- Step 2 halve the tomatoes and add them to the pan
- Step 3 season everything with salt and pepper and let it simmer at low heat
- Step 4 in another pan, roast the pine nuts until golden brown
- Step 5 halve the mozzarella and serve it together with the arugula, pine nuts and tomato ravioli. Finally, drizzle everything with balsamic cream.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tomato ravioli with buffalo mozzarella, rocket and pine nuts erschien zuerst auf kitchensplace.
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