This La Moderna soup pasta is very easy to prepare since for the final touch, it doesn't need to be cooked in the oven; it can also be placed on the stove grill.
For the soup, bring water to a boil with bay leaves, onion, oil, and salt, then add the pasta and cook for 15 minutes over medium heat.
For the nogada, in a pan, add a little oil, and when it's hot, add the meat with a bit of salt and the tomato (already blended with garlic and onion).
Once fried, add all the fruit and let it boil for 20 minutes, stirring constantly to prevent sticking. Let it cool and fill each elbow pasta one by one.
In a baking dish, grease with butter and place some tomato, then the elbow pasta. Repeat the process until you finish with the ingredients. The last layer should be tomato. Add some butter cubes, grated cheese, and parsley, and cook for 15 minutes.
Garnish with pomegranate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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