Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.