Pasta bake – Greek style

Ingredients for 4 servings:

• 300 g pasta (e.g. tortiglioni)
• 1 onion(s)
• 3 garlic cloves
• 2 tbsp olive oil
• 3 carrots
• ¼ liter vegetable broth
• 1 tbsp tomato paste
• 850 ml tomato(s), peeled from the can
• 1 tsp oregano, dried
• 50 g green olives, pitted
• 200 g feta cheese
• 3 tbsp Greek yogurt (alternatively sour cream)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Delicious vegetarian version

Finely dice the onion and garlic, and slice the carrots and olives. Sauté the onions and garlic in olive oil until translucent, then briefly add the carrots. Briefly sauté the tomato paste and then deglaze everything with the vegetable stock. Simmer over low heat for about 5 minutes. Then add the tomatoes and their juices and break them up a little with a wooden spoon. Add the oregano and olives, season with salt and pepper, and simmer gently in an uncovered pan for 10-15 minutes. Meanwhile, cook the pasta in salted water for about 10 minutes and coarsely grate the feta cheese. Place the drained pasta in a greased baking dish and toss with half of the cheese. Spread the tomato sauce on top and top with a teaspoon of yogurt. Sprinkle with the remaining cheese. Bake the casserole at 175°C fan-assisted oven or 200°C top/bottom heat for 20-25 minutes. Serve with freshly baked flatbread to absorb the leftover sauce and fresh salad.