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Farfalle Pancetta & Peas Baked Casserole
45 minServes 4Nutri-Score C€€
C
45 min
45 minFarfalle Pancetta & Peas Baked Casserole
what you need
Ingredients
farfalle pasta (cooked, leftover)Grains400 g
garlic (minced)Produce3 pieces
onion (chopped)Produce1 piece
pancetta (diced)Other150 g
peas (frozen or fresh)Produce150 g
béchamel sauce (ready-made or homemade)Pantry500 ml
butter (in small pieces)Dairy30 g
Parmesan (grated)Dairy60 g
olive oil (for sautéing)Pantry15 ml
salt (to taste)Spices3 g
black pepper (to taste)Spices2 g
per serving
Nutrition
583kcal
- Carbs
- 80 g
- Proteins
- 20 g
- Fat
- 21 g
step by step
Method
- Step 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.
- Step 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.
- Step 3
Top and bake
- Dot the top with small pieces of butter.
- Sprinkle grated Parmesan over the top.
- Bake until golden and bubbling.
- Step 4
Serve
- Let it rest a couple of minutes.
- Serve hot, any time of day.