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Baked Greek-Style Pasta with Ground Meat

Pasta the Greek way—elegant and incredibly delicious! Not long ago I was served a baked casserole of pasta and ground meat, and it was something else! I'd never tasted anything so good, so I begged for the recipe and made it at home. My husband can't stop raving about it—that's how tasty it turned out. Here's the recipe for you, too—be sure to give it a try!

Lilik75Author avatar
Recipe author
Pasta cones with minced meat in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 8 g
Fats 36 % 15 g
Carbohydrates 45 % 19 g
247 kcal
GI: 11 / 84 / 5
    1. Peel the onion and cut it into half-moons (if it's a large onion, cut into quarter-moons).
    1. Sauté the onion in olive oil until translucent and add a pinch of salt.
    1. Add the ground meat to the onion, break it up a bit with a spatula, and fry for 2–3 minutes, then pour in the wine and add the peppers, nutmeg, and cinnamon stick.
    1. Simmer the mixture until the meat is fully cooked.
    1. Rinse the tomatoes, grate the flesh, and add it to the meat.
    1. Crumble in the feta right after the grated tomato. Stir and simmer over low heat for 20 minutes.
    1. Pour the olive oil into a saucepan, add the flour, stir, and set over the heat.
    1. Pour the milk into the saucepan, season with salt to taste, stir, and cook until thickened.
    1. Divide the finished béchamel into two parts: stir grated cheddar into one, and beat the eggs into the other.
    1. Boil the pasta in lightly salted water and drain in a colander.
    1. In a baking dish, spread half the pasta, pour over the egg béchamel, layer on the spiced meat sauce (discard the cinnamon stick), then add the rest of the pasta and pour over the remaining cheese béchamel.
    1. Bake in an oven preheated to 400°F (200°C) for 40 minutes.
  • Cut the casserole into squares and serve.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Feta cheese - 290  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Cheddar cheese - 392  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Cinnamon stick - 261  kcal/100g
  • Ground pepper mixture - 255  kcal/100g
  • Pasta Horns - 329  kcal/100g

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