Dieters Tortiglioni Al Forno
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta (tortilioni), cooked just under al dente, drain briefly
- 150 g bacon (pancetta), diced, alternatively bacon
- 3 onion (s), peeled and diced
- 5 clove (s) garlic, peeled and diced
- 140 g tomato paste
- 140 ml red wine, tart / dry
- 1 pinch (s) sugar
- oil
- 200 ml cream
- 3 egg (s), size. L.
- 100 g parmesan, rated, possibly more, up to 150
- sea-salt
- Pepper, more colorful
- oregano
Print Recipe
Pin Recipe Instructions
- Drain the bacon in oil in a pan. Add onions and garlic. Let the paint take off easily.
- Stir in tomato paste and sweat while stirring - ATTENTION do not let it burn. Add a pinch of sugar and deglaze with the red wine.
- Add the tortiglioni and mix thoroughly. Season with salt, pepper and oregano.
- Preheat the oven to 200 ° top / bottom heat.
- Whip the cream with the eggs until airy. Add enough Parmesan to make a creamy mixture. Also season with sea salt and colored pepper.
- Put the tortiglioni mixture in an ovenproof dish and pour the cream / eggs / parmesan cream over it.
- Place the mold in the preheated oven, middle rack, for about 20 minutes.
- Leaf salads with chives go well with this.
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