Greek macaroni casserole
easy
60 mins
60 mins
Ingredients
- 350 g Macaroni
- 7-10 Tbsp Salt
- 1 big onion
- 3 Garlic cloves
- 2 TABLESPOONS Olive oil
- 600 g mixed minced meat
- 1-2 TABLESPOONS dried oregano
- 1-2 TABLESPOONS Tomato paste
- 1 TEASPOON Cinnamon
- 1 can(s) (850 ml) peeled tomatoes
- 7-10 Tbsp freshly ground black pepper
- 1 pinch Sugar
- 4 Eggs (size M)
- 7-10 Tbsp freshly grated nutmeg
- 75 g grated medieval Gouda and Parmesan cheese
- 7-10 Tbsp Oregano
- 7-10 Tbsp Grease
Directions
- 1
Break through 1x macaroni and put into boiling salted water. Cook for about 8 minutes, then drain, quench and drain well in a sieve. Meanwhile peel and roughly dice the onion. Peel garlic and chop finely. Heat the oil in a pan and fry the minced meat thoroughly, turning it over.
- 2
Add onion, garlic and oregano and fry briefly. Stir in tomato paste. Dust with cinnamon, add tomatoes and let it boil down for about 12 minutes at medium heat. Season to taste with salt, pepper and sugar. In the meantime whisk eggs and season with salt, pepper and nutmeg. Mix pasta, 3/4 of the cheese and eggs. Put half of the noodles in a well greased casserole dish, spread the minced meat mixture on top. Pour the rest of the noodles on top and pour the remaining beaten eggs over it. Sprinkle with remaining cheese and bake in a preheated oven (electric oven: 200 °C/ gas: level 3) for about 40 minutes.
- 3
Mix pasta, 3/4 of the cheese and eggs. Put half of the noodles in a well greased casserole dish, spread the minced meat mixture on top. Pour the rest of the noodles on top and pour the remaining beaten eggs over it. Sprinkle with remaining cheese and bake in a preheated oven (electric oven: 200 °C/ gas: level 3) for about 40 minutes. If necessary, cover the casserole after half the baking time. Remove from the oven and serve garnished with oregano
- 4
with 6 people:
Nutrition Facts
680 kcal
48 g
36 g
43 g
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