Pasta rice – Greek casserole

Ingredients for 4 servings:

• 500 g minced meat
• 400 g Kritharaki (rice-shaped noodles)
• 400 g feta cheese
• 1 stalk(s) leek
• 1 large zucchini
• 800 ml pizza tomatoes
• 150 g olives, pitted, black
• 1 red bell pepper(s)
• 250 ml sour cream
• 200 ml vegetable stock
• 3 garlic cloves
• Oil for frying
• salt and pepper
• Paprika powder
• oregano
• Thyme
• Gyro spice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Peel and finely chop the garlic cloves. Slice the leek, dice the zucchini and bell pepper, and halve the olives. Heat the oil in a large pan, add the minced meat, diced bell pepper, and garlic, season with salt, pepper, gyro seasoning, and herbs, and sear until browned. Add the leek and zucchini and cook briefly. Mix in the pasta, pizza tomatoes, and olives, and deglaze with the vegetable stock. Simmer for about 5 minutes, stirring regularly, and season with salt, pepper, paprika, and herbs. Transfer the mixture to a baking dish. Stir the feta cheese into the cream, season with gyro seasoning and thyme, and spread the feta-cream mixture over the casserole. Bake in the oven at 180°C for about 40 minutes.