Greek Pasta Gratin
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 1 clove garlic
- 1 small eggplant (s)
- 3 small bell peppers, red, yellow and green
- 1 leek
- 1 can tomato (s), chunky
- 250 g noodles, Greek (Kritharaki)
- Salt water
- 2 sprigs rosemary
- 1 tablespoon butter
- 1 tablespoon flour
- 400 ml milk
- 100 g cheese (Gouda), rated
- 1 packet feta cheese
- olive oil
- salt and pepper
- some chili
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet. Preheat the oven to 180 ° C. Meanwhile, wash the vegetables and cut them into small cubes. Finely chop the garlic.
- Heat some olive oil in a pan and fry the onion, garlic and vegetables in it. After about 5 minutes add the rosemary sprigs. Briefly continue frying and add the tomatoes. Season everything with salt, pepper and a little chilli.
- Melt the butter in a small saucepan, dust with flour and deglaze with milk. Simmer for about 5 minutes, stirring constantly, season with salt and pepper and stir in the grated cheese. Mix the vegetables with the pasta and place in a gratin dish.
- Crumble the sauce on top and the feta cheese. Baked in the oven for about 25 minutes. Tomato salad, green salad or fresh baguette tastes good with it.
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