Greek pasta and ground meat gratin

4 portions
Cook time: 50 minutes

Ingredients

500 g ground beef or lamb
1 yellow onion
3 cloves garlic
100 ml tomato purée
2 meat bouillon cubes
1 tsp salt
2 pinches freshly ground black pepper
1 tsp ground cinnamon
2 tsp dried oregano
100 ml water
100 g small tomatoes
400 g pasta, such as penne
2 tbsp butter
2 tbsp wheat flour
300 ml milk
100 g Greek yogurt
2 eggs
100 g grated parmesan or pecorino cheese
Oil for frying

Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.

Method

Peel and finely chop the onion and garlic. Brown the meat with the onion and garlic in oil in a frying pan over a high heat. Stir in the tomato purée and fry for about 1 minute. Add the bouillon cubes, salt, pepper, cinnamon, and oregano. Pour in the water and bring to a boil. Halve the tomatoes and place into the pan, let everything simmer covered for about 10 minutes.
Cook the pasta according to the instructions on the packaging. Melt the butter in the pan. Add the milk and beat until smooth. Pour in the milk, bring to the boil while stirring, then simmer on a low heat for about 3 minutes. Remove from the heat and leave to cool. Mix in the yogurt, eggs, and parmesan cheese. Season with salt and pepper to taste.
Set the oven to 175°C. Mix the cooked pasta with the meat sauce and distribute everything in the foil mold. Pour on the cheese sauce. Bake in the middle of the oven for about 25 minutes.

Serving suggestion: mixed green salad

When the gratin is ready and has cooled, it can be easily frozen in the foil mold and then reheated in the Omnia mold.

Greek pasta and ground meat gratin

Ingredients

Method

Foil Dish Classic 2L, pack of 5

Cool bag with ice-pack