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Farfalle Pancetta & Peas Baked Casserole
45 Min.Für 4Nutri-Score C€€
C
45 Min.
45 Min.Farfalle Pancetta & Peas Baked Casserole
was Sie brauchen
Zutaten
farfalle pasta (cooked, leftover)Getreide400 g
garlic (minced)Obst & Gemüse3 Stücke
onion (chopped)Obst & Gemüse1 Stück
pancetta (diced)Andere150 g
peas (frozen or fresh)Obst & Gemüse150 g
béchamel sauce (ready-made or homemade)Vorräte500 ml
butter (in small pieces)Milchprodukte30 g
Parmesan (grated)Milchprodukte60 g
olive oil (for sautéing)Vorräte15 ml
salt (to taste)Gewürze3 g
black pepper (to taste)Gewürze2 g
pro Portion
Nährwerte
583kcal
- Kohlenhydrate
- 80 g
- Eiweiß
- 20 g
- Fett
- 21 g
Schritt für Schritt
Zubereitung
- Schritt 1
Sauté the aromatics and pancetta
- Heat a drizzle of olive oil in a pan over medium heat.
- Add the minced garlic, chopped onion, diced pancetta and peas.
- Sauté until the onion is soft and the pancetta is golden.
- Schritt 2
Assemble the casserole
- Put the cooked farfalle pasta into a small casserole or baking dish.
- Add the sautéed garlic, onion, pancetta and peas.
- Pour in the béchamel sauce and mix everything together.
- Schritt 3
Top and bake
- Dot the top with small pieces of butter.
- Sprinkle grated Parmesan over the top.
- Bake until golden and bubbling.
- Schritt 4
Serve
- Let it rest a couple of minutes.
- Serve hot, any time of day.