Feta Pastizio (Greek pasta casserole)

Ingredients (four servings):

  • 1 onion
  • 1 garlic clove
  • 2 medium sized courgettes
  • 4 tbs. olive oil
  • 8.82 oz (250g) mixed minced meat
  • 1 tbs. tomato paste
  • 29.98 oz (850g) canned tomatoes
  • 14.10 oz (400g) macaroni
  • 3.53 oz (100g) Greek cream yoghurt
  • 6 twigs basil (10% fat)
  • 1 tbs. butter
  • paprika powder
  • 71 oz (20g) flour
  • Nutmeg
  • 0.625 cups (150ml) milk
  • Salt
  • 0.83 cup (200ml) vegetable stock
  • Pepper, freshly ground
  • 1 package / 1.04 oz (250ml) Bechamél sauce
  • 1 package / 4.76 oz (135g) Bergland Feta Mini Cubes Original

Preparation:

  • Preheat the oven to 180° Celsius.
  • Peel the onion and the garlic and cut them finely.
  • Then cut the zucchini into small slices.
  • Heat up 2 tbs. olive oil in a pan and brown the courgette slices in portions and season with salt and pepper.
  • Heat up the remaining olive oil and brown the minced meat, add onion cubes and garlic.
  • Stir in the tomato paste and roast shortly.
  • Then add the canned tomatoes and let it simmer for 20 minutes at a medium temperature with occasional stirring, crumble the tomatoes with a fork.
  • Cook the pasta according to the package instructions in salt water until it reaches the al dente stage, then pour off the water and leave to drain.
  • In the meantime, pluck the basil from the stalks.
  • Melt the butter in a pot, stir in the flour and briefly whip up.
  • Add the milk and vegetable stock while stirring and let it simmer slightly for approx. 5 minutes.
  • Season the Béchamel sauce with salt, pepper and nutmeg and stir in the yoghurt.
  • Give the zucchini and the basil into the tomato-meat-sauce and season with salt, pepper and a bit of paprika powder.
  • Fill the pasta together with the Béchamel sauce and the tomato-zucchini-meat-sauce in a casserole and sprinkle with Feta Mini Cubes.
  • Let the casserole bake in the preheated oven for approx. 15-20 minutes.
  • Serve with some basil leaves.