Vegetable and pasta casserole with feta cheese

Name: Vegetable and pasta casserole with feta cheese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Noodles (to B. Macaroni); 7-10 Tbsp salt, white pepper; 500 g Leeks (leek); 1-2 TABLESPOONS + some olive oil; 6 medium-sized tomatoes; 1/2 bunch/pot of oregano; 1/2 TEASPOON Vegetable broth (instant); 1 TABLESPOON Tomato paste; 1/4 l milk, 3 eggs, nutmeg; 2 TABLESPOONS black olives; 150 g Sheep or feta cheese

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Noodles (to B. Macaroni)
7-10 Tbsp salt, white pepper
500 g Leeks (leek)
1-2 TABLESPOONS + some olive oil
6 medium-sized tomatoes
1/2 bunch/pot of oregano
1/2 TEASPOON Vegetable broth (instant)
1 TABLESPOON Tomato paste
1/4 l milk, 3 eggs, nutmeg
2 TABLESPOONS black olives
150 g Sheep or feta cheese

Directions

1
Cook the pasta in plenty of boiling salted water for about 10 minutes. drain
2
Clean, wash and cut the leek into pieces. Steam in 1-2 tablespoons of hot oil for about 5 minutes. Season with salt and pepper
3
Wash the tomatoes and cut into thick slices. Layer pasta, leek and tomatoes alternately in a lightly oiled casserole dish
4
Wash the oregano, pluck the leaves. Boil 200-250 ml water. Stir in broth and tomato paste. Season with pepper and oregano. Pour tomato stock over noodles and vegetables. Cook in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 15 minutes
5
Whisk milk and eggs, season. Halve and stone the olives if necessary. Crumble the feta cheese and spread it on the casserole with the olives. Pour the egg milk over it and bake for another 15-20 minutes