Mediterranean Noodle Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g minced meat, half and half
- 2 onions)
- 1 large zucchini, or 2 small ones
- 1 large eggplant (s), or 2 small ones
- 2 bell peppers, green or yellow
- 3 large tomatoes, or 4 small ones
- 250 g sheep cheese, ori. Greek or similar
- salt
- pepper
- 1 tablespoon thyme
- 1 tablespoon oregano
- 0.5 teaspoon ½ cinnamon, ground
- Olive oil, for frying
- possibly sour cream or sour cream
- 500 g pasta, preferably penne or farfalle
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet until al dente.
- Finely dice the onions. Dice the vegetables and sheep cheese (approx. 1-1.5 cm) and prepare them separately according to type.
- In a large pan, fry the onions in olive oil until translucent, add the minced meat and fry until crumbly, season with salt and pepper.
- Add the herbs as well as the zucchini and bell pepper cubes and cook for 2-3 minutes. Then add the aubergine and tomato cubes and sauté for 2-3 minutes. (If you like it more saucy, you can stir in some sour cream or sour cream.) Season to taste with the cinnamon. Then add the sheep cheese cubes and heat the whole thing until the sheep cheese begins to melt very slightly. Add the cooked noodles and heat them up briefly. Serve immediately.
- Tips: With the short cooking time, the vegetables stay fairly firm to the bite. - If you like it softer, simply extend the time a little.
- If the pan is not enough for the amount, the vegetable and mince mixture can also be poured over the pasta. But then cook the noodles so shortly beforehand that they are still warm. In my experience, it works out quite well if you prepare all the ingredients and start roughly when you put the pasta in the boiling water.
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