John Myers
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Kritharaki Pasta Bake with Yogurt
The perfect kritharaki pasta bake with yogurt recipe with a picture and simple step-by-step instructions.
Yogurt:
- 1 Clove of garlic large
- 1 size Red pointed peppers
- 800 g Mixed minced meat
- 4 tbsp Extra virgin olive oil
- 4 tbsp Tomato paste
- Rosemary fresh
- 1 tbsp Sweet paprika powder
- 1 tsp Ground cinnamon
- Telly cherry pepper
- 1 Canned tomatoes in pieces
- 500 ml Vegetable broth
- 200 ml Cream
- 250 g Kritharaki rice noodles
- 200 g Pickled olives
- Seasoned salt from my KB
- Garlic pepper from my KB
- Fenugreek powder
- 250 g Crumbled feta
- 400 g Cream yogurt
- 1 Lemon
- Fresh parsley
- Peel the shallot and garlic, dice both finely. Clean, wash and dice the peppers. Roughly chop the olives! I let the meat through myself, I like it coarser and you know what you have! 🙂
Set the oven to 160 ° degrees fan assisted
- Heat the olive oil in a pan and roast the minced meat, then add the shallots and garlic and sizzle, then add the diced paprika, rosemary, tomato paste and paprika powder. Fry for 10 minutes! Now add the tomato cubes, vegetable stock and cream! Season everything with seasoned salt, garip pepper, pepper and fenugreek! Stir in pasta and olives!
- Put everything in a baking dish and crumble half of the feta over it! Bake everything in the oven for 45 minutes!
Yogurt:
- Squeeze the lemon, wash and chop the parsley. Mix both with yoghurt! Put in a cool place!
- Take the casserole out of the oven and let it cool down briefly. Sprinkle with the other half of the feta and if you like, write some rosemary over it! 🙂 Serve the casserole with yogurt!
My seasoning salt:
- My seasoning salt
Garlic pepper:
- Garlic and pepper all-rounder; o)
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