Pasta casserole with tomato and carrot sauce

Name: Pasta casserole with tomato and carrot sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Carrots (approx. 300 g); 1 (75 g) medium onion; 1-2 Garlic cloves; 1 tablespoon (10 g) Olive oil; 1 TEASPOON Instant vegetable stock; 1 TEASPOON getr. Oregano; 1 can(s) (850 ml) Tomatoes; 250 g Pasta (e.g. tortiglioni); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g light sheep's cheese (30 % in tr.); 2 tablespoons (50 g) Light cream; 7-10 Tbsp Oregano; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Carrots (approx. 300 g)
1 (75 g) medium onion
1-2 Garlic cloves
1 tablespoon (10 g) Olive oil
1 TEASPOON Instant vegetable stock
1 TEASPOON getr. Oregano
1 can(s) (850 ml) Tomatoes
250 g Pasta (e.g. tortiglioni)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g light sheep's cheese (30 % in tr.)
2 tablespoons (50 g) Light cream
7-10 Tbsp Oregano
7-10 Tbsp Grease

Directions

1
Peel, wash and cut the carrots into small cubes. Peel and finely dice the onion and garlic. Heat the oil in a pot. Sauté onion and garlic in it. Add the carrots and steam briefly.
2
Deglaze with 1/4 litre water. Bring to the boil, stir in stock and oregano. Simmer covered for about 5 minutes. Add tomatoes and juice to the carrots. Chop the tomatoes coarsely and simmer open for another 10 minutes.
3
Cook the pasta in boiling salted water for about 10 minutes until al dente. Drain the noodles and let them drain. Coarsely grate the feta cheese and mix half of it with the noodles. Spread the noodles in a lightly greased casserole dish.
4
Season tomato-carrot sauce with salt and pepper and pour over the pasta. Spread crème légère as a blob on top. Sprinkle the rest of the feta cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
5
Possibly garnish with oregano.