Stuffed Clam Noodles, Greek Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g noodles (lare mussel noodles)
- 1 onion (s)
- 2 cloves garlic)
- 500 g minced meat
- 1 tablespoon tomato paste
- 2 tablespoon ajvar
- 5 tomato (s), dried in oil
- 100 g sheep cheese
- salt and pepper
- marjoram
- thyme
- Cheese, grated for gratin
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and fry in olive oil until translucent. Squeeze the peeled garlic cloves. Then add the minced meat and fry until crumbly. Stir in the tomato paste and ajvar, as well as the drained dried diced tomatoes. Stir well and season with pepper, salt, thyme and marjoram. Remove from heat, let cool down a bit and then stir in the finely diced sheep`s cheese.
- Cook mussel noodles very al dente. Place the mussels on a baking sheet lined with baking paper and fill with the minced meat mixture. Sprinkle some grated cheese on top of each mussel noodle. Bake in the oven at 170 degrees Celsius until the cheese melts.
- Be careful not to leave it in for too long, otherwise the pasta will dry out too much!
- Tsatsiki tastes good with it.
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