Pasta Bake – Greek Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta (e.. tortilioni)
- 1 onion (s)
- 3 clove (s) garlic
- 2 tablespoon olive oil
- 3 carrot (s)
- 0.25 liter ¼ vegetable stock
- 1 tablespoon tomato paste
- 850 ml tomato (s), peeled from the can
- 1 teaspoon oregano, dried
- 50 g olives, reen, pitted
- 200 g feta cheese
- 3 tablespoon yogurt, Greek (alternatively sour cream)
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and garlic and slice the carrots and olives.
- Fry the onions and garlic in olive oil until translucent, then briefly fry the carrots. Roast the tomato paste briefly and then deglaze everything with the vegetable stock. Simmer on a low flame for about 5 minutes. Then add the tomatoes with their juice and chop them up a little with a wooden spoon. Add the oregano and olives, season with salt, pepper and simmer gently in an open pot for 10-15 minutes.
- In the meantime, cook the pasta in salted water for about 10 minutes and coarsely grate the feta cheese.
- Put the drained pasta in a greased baking dish and mix with half of the cheese. Spread the tomato sauce on top and add a teaspoon of yoghurt dots on top. Sprinkle the rest of the cheese on top.
- Bake the casserole at 175 degrees circulating air or 200 degrees top / bottom heat for 20-25 minutes.
- Freshly baked flatbread goes well with this to absorb the remains of the sauce and fresh salad.
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