Greek minced noodle casserole with feta
DIFFICULTY
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 1 Onion
- 2 Garlic cloves
- 2-3 TABLESPOONS Olive oil
- 500 g mixed mince
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp salt, pepper, cinnamon, cayenne pepper, sweet paprika
- 1 TABLESPOON dried thyme
- 1 can(s) (425 ml) chunky tomatoes
- 3 TSP Vegetable broth (instant)
- 100 ml Milk
- 2 TABLESPOONS Fresh cream
- 250 g Greek noodles
- 2-3 stem(s) Thyme
- 200 g Feta
Directions
- 1
Peel and finely dice or chop the onion and garlic. Heat the oil in a large pan. Fry the minced meat crumbly while turning. Add onion and garlic and fry briefly. Preheat oven on electric cooker 175 º/ circulating air: 150 º.
- 2
Stir in tomato paste and sweat briefly. Season with salt, pepper, cinnamon, cayenne pepper, paprika and dried thyme. Deglaze with tomatoes and 700 ml water, stir in stock and bring to the boil. Stir in milk, crème fraîche and the uncooked pasta.
- 3
Put everything together in an ovenproof dish. Wash the thyme, shake dry, remove the leaves and sprinkle over the casserole. Crumble feta over it. Bake in a hot oven for about 30 minutes.
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