Zutaten für Baked Pasta With Asparagus Pasta Al Forno Con Asparagi
- 1 (16 ounce) package penne pasta
- 1 1/2 lbs asparagus, trimmed and cut into 1-inch pieces
- 6 tablespoons butter
- 1/4 cup chicken stock
- Salt and freshly ground black pepper, to taste
- 1 (15 ounce) container part-skim ricotta cheese
- 2 tablespoons olive oil
- 1 1/2 cups freshly grated Parmesan cheese
- 2 large eggs
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Zubereitung von Baked Pasta With Asparagus Pasta Al Forno Con Asparagi
- Preheat oven to 350°F (175°C).
- Trim the tough ends from the asparagus and cut into 1-inch pieces.
- Melt 3 tablespoons of butter in a large skillet over medium-low heat. Add the asparagus and cook for 15-20 minutes, adding a little chicken stock every so often to keep it moist.
- Season the cooked asparagus with salt and pepper to taste.
- While the asparagus cooks, combine the ricotta cheese and 2 tablespoons of olive oil in a food processor or blender and mix until smooth.
- Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
- Toss the drained pasta immediately with the remaining 3 tablespoons of butter and half of the Parmesan cheese.
- Butter a deep 9x13 inch baking dish.
- Layer half of the pasta in the baking dish, followed by half of the asparagus, and then the ricotta cheese mixture. Repeat layers, ending with the remaining pasta.
- In a bowl, whisk together the eggs and the remaining Parmesan cheese.
- Pour the egg mixture evenly over the pasta layers.
- Sprinkle with freshly ground black pepper.
- Bake for 20-25 minutes, or until golden brown and bubbly. If the top browns too quickly, cover loosely with foil.
- Let stand for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
14g
Fat
138g
Carbs
30g
