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Greek pasta casserole Pastizio

Greek pasta casserole Pastizio

Ingredients for Greek pasta casserole Pastizio

1st Onion 1st Garlic
2nd medium-sized zucchini 2 tbsp
Olive oil
Salt and pepper 250 grams
minced meat 1 tbsp
Tomato paste 1 box
peeled tomatoes 400 grams
long macaroni 6 zw
Basil 20 g
Butter or margarine 20 g
Flour 150 ml
Milk 200 ml
Vegetable broth
grated Muskantnuss 100 grams
Greek yogurt cream (10% fat)
Paprika, sweet 150 grams
Mini-cheese cubes "feta-type"

Greek pasta casserole Pastizio Directions

1st Peel onion and chop finely. Peel garlic and chop finely. Wash and clean the zucchini and cut into slices. 1-2 tbsp oil in a frying pan. Sauté zucchini slices in portions and season with salt and pepper. Removal. 1 tablespoon oil to the pan. Hack sauté about 5 minutes, turning, then onions and garlic. Stir in tomato paste, fry briefly. Add tomatoes, cover, stirring occasionally, let simmer about 20 minutes. Chop tomatoes.

2nd Cook pasta in boiling salted water according to package directions. Wash basil, shake dry and chop the leaves finely 4 stalks.

3rd Melt fat in a saucepan. Stir in flour and fry briefly. Pour in milk and broth, stirring and simmer for about 5 minutes lightweight. Sauce with salt, pepper and nutmeg. Finally, stir in yogurt.

4th Drain the pasta. Zucchini and chopped basil into the tomato and season with salt Hacksoße, pepper and paprika powder. Pasta, béchamel and tomato-zucchini-Hacksoße enter into a casserole dish and sprinkle with the mini-cheese cubes.

5th Bake in a preheated oven (electric oven: 200 ° C / fan 175 ° C / gas mark 3) for 15-20 minutes over bake. Take out and garnish with remaining basil.


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