Creamy, light, rich in protein
Peel the onion and carrot and cut into small cubes.
Heat the olive oil in a saucepan. Add the diced vegetables and sauté over medium heat for 5 minutes.
Add the tomatoes, water and a handful of basil leaves. Stir everything and simmer for 15 minutes.
In the meantime, put pasta water in another saucepan.
Add plenty of salt to the pasta water and add the pasta to the boiling water and cook for 7 minutes until al dente.
Drain the pasta and place in the saucepan with the tomato sauce. Stir in the ricotta and mix everything together. Add salt to taste.
Transfer the pasta to a suitable casserole dish and bake it at 200 degrees (convection + grill function) for 10 minutes on the top shelf.
Take the pasta bake out of the oven vegetarian and garnish with more basil leaves. Serve.
- Good Appetite!
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