Kritharaki casserole with feta

Ingredients for 4 servings:

• 1 zucchini
• 2 bell peppers, red
• 20 g tomato(s), dried
• 2 tbsp olive oil
• 250g mozzarella
• 300 g feta cheese
• 200 g Kritharaki (rice-shaped noodles)
• 150 ml vegetable stock
• 200 g double cream cheese
• 150 g Greek yogurt
• 10 cherry tomatoes
• 1 tsp oregano, dried
• 1 tsp rosemary, dried
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Wash the zucchini and cut into small pieces. Wash the bell peppers, halve them, remove the seeds, and cut out the septums. Then cut them into small pieces. Chop the sun-dried tomatoes. Dice the mozzarella and feta. Quarter the cherry tomatoes. Cook the kritharaki in salted water according to the package instructions and then place them in a greased baking dish. For the vegetables, heat the oil in a pan and sauté the zucchini, bell peppers, and sun-dried tomatoes. Add everything to the baking dish and mix with the rice noodles. For the sauce, add the broth, cream cheese, yogurt, and mozzarella cubes to the still-hot pan. Season with salt, pepper, and the dried herbs. Pour the sauce into the baking dish and mix everything together. Spread the cherry tomatoes and feta over the casserole. Bake on the middle rack of an oven preheated to 180°C (fan oven) for about 30 minutes.