Baked noodles with gyros and vegetables

Ingredients for 4 servings:

• 200 g zucchini
• 3 tomatoes
• 100 g medium-aged Gouda
• 1 tsp butter
• salt and pepper
• 300 g pasta
• 300 g meat (gyros meat), from the butcher, seasoned
• 200 ml milk
• 100 ml cream
• 2 tbsp sauce thickener, for light sauces
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the pasta in salted water until al dente. Preheat the oven to 200°C (400°F) or 180°C (fan oven). Wash and trim the zucchini and cut into thin slices. Rinse the tomatoes under cold water and cut into wedges. Coarsely grate half of the Gouda. Heat the butter in a large pan. Sauté the zucchini slices and tomato wedges for about 5 minutes, turning occasionally and seasoning with salt and pepper. Remove the vegetables from the pan and fry the gyro meat in the hot frying fat for about 5 minutes, turning frequently. Remove the gyro meat from the pan. Deglaze the pan juices with milk and cream and bring to a boil briefly. Melt the grated Gouda in the pan, thicken slightly with a sauce thickener, and season. Place the strained pasta in a greased dish with the zucchini, tomatoes, and gyro meat. Pour in the creamy cheese sauce. Grate the remaining Gouda and sprinkle on top. Bake the casserole for about 15 minutes.