Greek meat and vegetable pasta casserole

Ingredients for 4 servings:

• 600 g minced beef
• 1 large onion(s)
• 2 m.-large zucchini
• 1 m.-large eggplant(s)
• 1 can tomatoes, chopped
• 2 packs of feta cheese
• 125 g spiral noodles
• Salt
• basil
• Thyme
• rosemary
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 200°C (top/bottom heat). Grease a baking dish with olive oil. Cook the pasta in salted water for about 7 minutes until just cooked through, then set aside. Heat about 3 tablespoons of olive oil in a large pan over medium heat. Fry the minced meat in the olive oil. Finely chop the onion and fry it. Also finely chop the fresh vegetables, add them to the meat and fry them. Add the canned tomatoes. Season with plenty of salt and herbs to taste. Continue frying until the meat is cooked through. Layer the ingredients in the prepared baking dish: First, half of the pasta. Then half of the meat and vegetable mixture with the cooking juices. Crumble half of the feta over the pasta and layer the remaining ingredients in the same way. Bake the casserole for 30 minutes in the preheated oven. Let it cool slightly before serving.