Fast orzo pasta casserole

Name: Fast orzo pasta casserole
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Orozo-noodles (rice shaped); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 1 Garlic clove; 300 g mixed mince; 2 TABLESPOONS Olive oil; 1 can(s) (425 ml) chunky tomatoes; 2 TABLESPOONS TK Italian Herbs; 100 g grated Emmental

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

The small noodles in rice form are often used in the Greek kitchen. Today they are used in a delicious casserole.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Orozo-noodles (rice shaped)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
1 Garlic clove
300 g mixed mince
2 TABLESPOONS Olive oil
1 can(s) (425 ml) chunky tomatoes
2 TABLESPOONS TK Italian Herbs
100 g grated Emmental

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Cook pasta in 2-3 l boiling salted water (1 teaspoon salt per litre) according to package instructions.
2
Peel and chop onion and garlic. Fry with minced meat in hot oil until crumbly. Add tomatoes and herbs, bring to the boil, simmer for about 5 minutes. Season with salt and pepper. Drain the pasta, put it with sauce in an ovenproof dish, sprinkle cheese over it.
3
Bake in a hot oven for 8-10 minutes.