Fusilli – casserole with mushrooms, feta and minced meat

Ingredients for 6 servings:

• 500 g pasta (fusilli)
• 500 g minced pork
• 250 g mushrooms
• 400 g cheese (Edam), grated
• 1 cup sour cream
• 1 package of feta cheese made from sheep’s milk
• 250 ml buttermilk
• 2 eggs
• 1 large onion(s)
• some basil
• some lemon juice
• some salt and pepper
• Paprika powder
• nutmeg
• oil
• butter

Instructions

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

Cook the fusilli for about 7 minutes, then drain, rinse, and return to the pot (preferably large). Peel the onion, chop it, and fry it with the minced meat in a large pan with a little oil. Brown the mushrooms in butter, then add it to the minced meat. Cut the feta into very small pieces and add it to the minced meat in the pan. Mix well and season to taste. Mix the sour cream with the buttermilk and eggs, and add the finely chopped basil. Then add the fried minced meat to the fusilli pot and pour the buttermilk mixture over it. It’s best to shake everything vigorously with the lid closed. Stir everything well again, season with the spices and a little lemon juice, and transfer to a greased baking dish. Sprinkle the Edam cheese on top. Bake at 200°C for about 20 minutes.