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Greek pasta casserole

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Ingredients for 2 servings:

  • 125 g pasta
  • 200 g minced meat
  • 1 eggplant(s)
  • 1 bell pepper(s)
  • 1 garlic clove(s)
  • ¼ liter of milk
  • 3 tbsp sauce thickener (roux)
  • 150 g yogurt
  • 1 egg(s)
  • 50 g sheep’s cheese
  • salt and pepper
  • oregano
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta until al dente. Brown the ground beef in oil. Slice the eggplant and strip the bell pepper, add them, and fry for a few minutes. Add the crushed garlic and chopped oregano, and season with salt and pepper. Layer the pasta and the ground beef and vegetable mixture alternately in a greased casserole dish. Stir the roux into the milk and bring to a boil briefly. Stir in the yogurt, egg, and diced feta cheese and season with salt and pepper. Pour the sauce over the ingredients in the dish and bake the casserole at 225°C for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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