Greek pasta casserole

Ingredients for 4 servings:

• 240 g pasta (macaroni)
• salt and pepper
• 2 onions
• 1 tsp vegetable oil
• 240 g tartar
• 600 g tomatoes
• 2 garlic cloves
• 2 tbsp tomato paste
• 200 ml vegetable stock
• 1 tbsp parsley, chopped
• 60 g sheep’s cheese
• 1 tbsp margarine
• 2 tbsp flour
• 250 ml milk, low-fat
• 1 egg yolk
• 3 tbsp Parmesan (32% fat), grated
• Nutmeg, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW 7.5 P.

Cook the macaroni in plenty of salted water according to the package instructions. Then rinse well and place lengthwise on a platter. Peel and chop the onions. Fry in hot oil, then add the tartar and fry for about 3 minutes, stirring. Blanch the tomatoes, peel them, and dice them. Peel and crush the garlic cloves and add them to the meat along with the tomato paste. Pour in the vegetable stock and sprinkle in the parsley. Season with pepper and simmer over low heat for about 20 minutes. Then finely chop the feta cheese and stir in. For the sauce, melt the margarine. Stir in the flour and sweat for about 2 minutes, stirring continuously. Slowly add the milk, stirring well, and cook for about 5 minutes. Beat in the egg yolk, add the Parmesan cheese, and season with nutmeg and salt. Layer the macaroni in a baking dish, alternating with the meat mixture. Spread the sauce over the casserole and smooth the surface. Bake in a preheated oven on the middle rack at 200°C (Gas Mark 3) for approximately 35 minutes. Divide into 4 portions, place on plates, and serve.