Noodle Vegetable Casserole

Ingredients

• 300 g Orzo pasta (Greek rice-shaped pasta)
• 1 eggplant
• 1 Zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 stalk leek
• 2 onions
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp chopped rosemary
• 400 g diced canned tomatoes
• 1 tbsp butter
• 1 tbsp flour
• 500 ml milk
• 50 g grated hard cheese
• 200 g cubed sheep cheese
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash, trim and cut the eggplant and zucchini into about 1 cm cubes. Wash the bell peppers, halve them, remove seeds and dice similarly. Clean the leek and slice into rings. Peel and finely dice the onions and garlic. Sauté all with rosemary in hot olive oil. Add tomatoes, season with salt and pepper, then remove from heat.

2. 2.

   Cook the pasta in plenty of salted water according to package instructions until al dente.

3. 3.

   Heat butter in a pot, whisk in flour. Cook until colorless, then gradually add milk while stirring. Simmer for about 5 minutes, stir in cheese, and season with salt and pepper.

4. 4.

   Combine the vegetables with the sauce, pour into a baking dish, sprinkle with feta, and bake in a preheated oven at 180 °C (356 °F) on both lower and upper heat for about 30–40 minutes until golden brown.