Summary

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)

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Instructions

1. Finely dice the onion and garlic and slice the carrots and olives.
2. 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.
3. In the meantime, cook the pasta in salted water for about 10 minutes and coarsely grate the feta cheese.
4. 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.
5. Bake the casserole at 175 degrees circulating air or 200 degrees top / bottom heat for 20-25 minutes.
6. Freshly baked flatbread goes well with this to absorb the remains of the sauce and fresh salad.