Creado con IA
Cheesy Carrot and Tomato Pasta Bake
40 min 400 kcal por ración Fácil
Ingredientes
4 Raciones
- whole wheat penne pasta300 g
- carrots, grated200 g
- tomatoes, diced300 g
- mozzarella cheese, shredded100 g
- olive oil1 tbsp
- garlic, minced2 cloves
- dried oregano1 tsp
- salt1 tsp
- black pepper0,5 tsp
Preparación
- 1
Preheat your oven to 180°C (350°F).
- 2
Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 3
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 4
Add the grated carrots to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
- 5
Add the diced tomatoes, dried oregano, salt, and black pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.
- 6
Combine the cooked pasta with the carrot and tomato mixture in a large mixing bowl. Mix well to evenly coat the pasta.
- 7
Transfer the pasta mixture to a lightly greased baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- 8
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly with a golden top.
