Greek minced meat casserole with kritharaki pasta

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 onion(s), diced
• olive oil
• 1 tbsp tomato paste
• salt and pepper
• Paprika powder
• 1 can tomatoes, chopped
• 2 clove(s) garlic, chopped
• Cayenne pepper
• 1 pinch of cinnamon
• Thyme
• 100 ml milk
• 2 tbsp crème fraîche
• 700 ml vegetable stock
• 250 g Kritharaki (rice-shaped noodles)
• 200 g feta cheese, diced

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Sauté the onions and minced meat in olive oil. Sauté the tomato paste. Season with salt, pepper, and paprika. Add the tomatoes and garlic. Season with cayenne pepper, cinnamon, and thyme. Stir in the milk and crème fraîche and pour in the broth. Add the raw pasta and stir in. Transfer everything to a baking dish and sprinkle with the feta cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 30-40 minutes. Serve with a nice farmer’s salad. Kritharaki pasta is small pasta that looks like large grains of rice.