Mediterranean pasta bake with feta

Ingredients for 4 servings:

• 400 g pasta, variety of your choice
• 500 g minced beef
• 1 ball of mozzarella
• 1 pack of feta cheese, approx. 150 – 200 g
• 1 can tomatoes, peeled, approx. 400 g
• 1 can kidney beans, approx. 400 g
• 1 m.-large zucchini
• 2 tbsp corn, from the can
• 200 ml red wine
• 1 large onion(s)
• 2 garlic cloves
• 1 tbsp broth
• pepper
• n. B. herbs, Mediterranean
• Oil or margarine

Instructions

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

Cook the pasta in salted water according to the package instructions. Wash the zucchini and dice it. Peel the onion and garlic and dice it as well. Heat a little oil or margarine in a pan and sauté the onions. Then add the ground beef and season with pepper. I don’t use salt here, as the feta contains enough salt. Once everything is well browned, deglaze with red wine. Add the stock and simmer gently. Then add the garlic, zucchini, beans, corn, and tomatoes. I season with rosemary, basil, marjoram, parsley, oregano, and thyme. Place the drained pasta in a baking dish. Spread the meat sauce on top, making sure all the pasta is evenly coated. Slice the mozzarella and dice the feta, and scatter it evenly over the casserole. Bake in an oven preheated to 180°C (350°F) for about 15 minutes, until the mozzarella has melted.