Gyro macaroni casserole

Ingredients for 4 servings:

• 200 g macaroni, short
• 200 g cherry tomatoes
• 1 m.-large zucchini
• 1 bunch of spring onions
• 1 bell pepper(s), red
• 500 g gyros meat, ready-made, frozen or from the meat counter
• 100 ml cream
• 300 ml water
• 150 g Edam cheese or Gouda, grated
• salt and pepper
• Paprika powder, sweet
• 1 tbsp Flour or more, as needed
• Vegetable stock powder
• Fat for the mold
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the pasta in salted water until al dente. Drain. Wash and trim the vegetables, halve the tomatoes, halve the zucchini lengthwise and slice, slice the spring onions into rings, and cut the bell pepper into thirds and slice into strips. Brown the gyro meat in oil, then remove and set aside briefly. Brown the vegetables in the pan’s drippings, then add the meat back in. Sprinkle with flour, sauté briefly, and stir in at least 300 ml of water (depending on how much sauce you want), cream, and vegetable stock. Bring to a boil and simmer for 5 minutes. Season with salt, pepper, and sweet paprika. Layer the pasta, gyro, and 2/3 of the cheese alternately in a greased dish, then sprinkle with the remaining cheese. Bake in a preheated oven (top/bottom heat 200°C, fan oven 175°C, gas mark 3) for about 20 minutes.