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

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