Macaroni gyros casserole

Name: Macaroni gyros casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Pasta (e.g. short macaroni); 7-10 Tbsp salt, pepper, sweet paprika; 250 g cherry tomatoes; 1 medium zucchini; 1 collar Spring onions; 600 g finished gyros meat; 1 TABLESPOON Oil; 1 coated tbsp. flour; 100 g Whipped cream; 1 TEASPOON Vegetable broth; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Pasta (e.g. short macaroni)
7-10 Tbsp salt, pepper, sweet paprika
250 g cherry tomatoes
1 medium zucchini
1 collar Spring onions
600 g finished gyros meat
1 TABLESPOON Oil
1 coated tbsp. flour
100 g Whipped cream
1 TEASPOON Vegetable broth
7-10 Tbsp Grease

Directions

1
Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Clean and wash the vegetables. Cut tomatoes in half. Halve zucchini lengthwise and cut into slices, spring onions into rings. Drain the noodles and let them drain
2
Fry the gyros in a large pan without additional fat for about 10 minutes, remove. Heat the oil in the frying fat. Fry zucchini, tomatoes and spring onions in it. Add the meat again. Dust with flour and sauté briefly. Stir in 300 ml water, cream and stock. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and sweet paprika
3
Grate cheese. Layer pasta, gyrosauce and 2/3 cheese alternately in a greased large casserole dish. Sprinkle the remaining cheese on top. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 20 minutes
4
Drink: red country wine