Greek pasta casserole recipe
Greek Pasta Casserole recipe
Ingredients
| 2 can(s) | peeled tomatoes |
| 200 ml | vegetable stock |
| 300 g | pasta |
| 4 stalks | leek, sliced |
| salt and pepper | |
| 2 tbsp | oil |
| 2 tbsp | flour |
| ¼ l | milk |
| 200 g | yoghurt |
| 2 | egg yolks |
| 1 tsp | oregano |
Instructions
Preheat the oven to 200°C.
In a saucepan, combine the stock and tomatoes and bring to a boil. Add the pasta, cover and cook over medium heat until al dente.
Blanch the leek in salted water for 2 minutes, then drain.
Pour the pasta mixture into a casserole dish. Season with salt and pepper and mix with the leek.
In a saucepan, heat the oil, add the flour and cook stirring until slightly yellow. Pour in the milk and simmer over medium heat, stirring, for 2 minutes. Remove from the heat and mix in the egg yolks and the yoghurt. Season to taste with salt, pepper and oregano.
Pour the sauce over the pasta and leek and bake for 20 minutes.
Preparation time:
ca. 15 min
easy
n/a
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