Greek leek noodle casserole

Name: Greek leek noodle casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Pasta (e.g. macaroni); 7-10 Tbsp Salt; 500 g Leeks (leek); 30 g Butter or margarine; 7-10 Tbsp Pepper; 6 Tomatoes; 1 collar Oregano; 1 TABLESPOON Tomato paste; 1/8 l Vegetable broth (instant); 100 ml Milk; 2 Eggs; 7-10 Tbsp grated nutmeg; 8 black olives; 200 g Sheep's cheese

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Pasta (e.g. macaroni)
7-10 Tbsp Salt
500 g Leeks (leek)
30 g Butter or margarine
7-10 Tbsp Pepper
6 Tomatoes
1 collar Oregano
1 TABLESPOON Tomato paste
1/8 l Vegetable broth (instant)
100 ml Milk
2 Eggs
7-10 Tbsp grated nutmeg
8 black olives
200 g Sheep's cheese

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. In the meantime clean and wash the leek and cut it into pieces of about 3 cm. Heat the fat in a pan and fry the leek in it. Season with salt and pepper.
2
Cover and cook over a low heat for about 5 minutes. Drain the pasta and let it drain. Wash and clean the tomatoes and cut into thick slices. Layer pasta, leek and tomatoes in an ovenproof dish.
3
Wash oregano, dab dry and pluck off the leaves. Mix tomato paste with broth and oregano. Season with salt and pepper. Pour the tomato stock over the casserole and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for about 20 minutes.
4
Whisk milk and eggs. Mix with salt and nutmeg and pour over the casserole. Halve the olives and remove the seeds. Crumble the feta cheese and spread it on the casserole with the olives. Bake for another 10 minutes.