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Mediterranean Farfalle Casserole with Grilled Vegetables and Feta

5 from 3 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 6 people
Calories 200 kcal

Ingredients
 

  • 300 g Pasta, mini trap cooked here, rest of the day before

For the grilled vegetables:

  • 250 g Cherry tomatoes
  • 300 g Mushrooms brown
  • 3 sprigs Rosemary
  • 4 Garlic cloves
  • Sea salt from the mill
  • Colorful pepper from the mill
  • 1 pinch Sugar
  • 1 tsp Freshly squeezed lemon juice
  • 1,5 tbsp Lemon olive oil
  • 1 tsp Balsamic vinegar with honey

For the sauce:

  • 400 g Mixed minced meat
  • 1 Red Onion
  • 2 Shallots
  • 1 Zucchini
  • 1 tbsp Plant cream
  • 12 Green olives with paprika filling
  • 2 tsp Paprika pulp tube
  • 250 ml Vegetable broth hot
  • 200 g Sour cream
  • 3 tbsp Ajvar mild
  • Salt
  • Colorful pepper from mill
  • 0,5 tsp Cevapcici seasoning mix
  • 1 tbsp Sweet paprika powder
  • 2 tbsp Parmesan cheese
  • 2 tsp Mediterranean herbs frozen, otherwise Herbs of Provence
  • 1 tsp Honey

aside from that:

  • 200 g Crumbled Feta
  • 1 tsp Herbal butter, homemade or ready-made

Instructions
 

  • Preheat the oven to 200 degrees (top and bottom heat). For the grilled vegetables, clean, halve and slice the mushrooms. Wash the tomatoes, remove the stem, cut the tomatoes in half, peel off the garlic cloves, press down a little with a knife and cut into large pieces. Mix the vegetables in a baking dish. Rinse the rosemary, shake dry, and add the twigs to the vegetables. Drizzle with lemon juice and olive oil, stir in a little salt, pepper and sugar. Cook in the oven for about 20 minutes, stirring 1-2 times.
  • For the sauce, fry the minced meat until crumbly. Peel and finely dice the onion and shallots. Clean, wash and quarter the zucchini, then cut into thin slices. Add the vegetables to the minced meat and fry for about 5 minutes. Stir in paprika pulp and toast briefly, then deglaze with the hot vegetable stock. Stir in the sour cream and ajvar and bring to the boil. Season to taste with the spices and sugar, simmer for about 7-10 minutes. Melt the Parmesan in the sauce, then season again to taste. Add herbs and honey.
  • Remove the rosemary, mix the grilled vegetables with balsamic vinegar and let them steep for a moment. Layer the pasta in a baking dish. Mix grilled vegetables without liquid (best with a skimmer) with the noodles. Spread the sauce evenly on top and sprinkle with the crumbled feta. Pour the herb butter on top in small flakes. Baked in the oven for about 25 minutes. Bon Appetit!
  • Link to the Mediterranean herb and vegetable broth: Mediterranean herb and vegetable broth, granular Link to the herb mixture: Mediterranean herb mixture, frozen, two variants

Nutrition

Serving: 100gCalories: 200kcalCarbohydrates: 2.3gProtein: 10gFat: 16.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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