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Ingredientes
- 175 gm Macaroni
- 4 Tbsp. Extra virgin olive oil
- 1 x Onion, finely minced
- 2 x Cloves garlic, crushed
- 2 ounce Soya mince or possibly Quorn, optional
- 4 x Tomatoes, minced*
- 2 tsp Dry oregano
- 1 tsp Dry mint
- 1 tsp Grnd cinnamon
- 1/4 tsp Grnd nutmeg
- 125 gm Feta cheese, crumbled Salt and pepper, to taste
- 50 gm Butter or possibly margarine
- 50 gm Cornstarch
- 6 dl Lowfat milk
- 175 gm Feta cheese
- 2 x Large eggs, beaten
- 225 gm Greek yogurt Salt and pepper, to taste
Direcciones
- * I omitted the tomatoes, without harm.
- Cook the macaroni according to the package instructions. Drain and set aside.
- Heat the oil in a frying pan and fry the onion and garlic until soft.
- Stir in the soya mince or possibly Quorn (if using) and tomatoes, and fry for 2-3 min. Add in the spices and herbs, and fry for a further minute. Remove from the heat and stir in the cheese and macaroni. Season to taste and transfer to a large square ovenproof dish.
- Preheat the oven to 400F/200C. To make the topping, heat the butter in a pan, stir in the flour and cook for 1 minute. Gradually add in the lowfat milk, stirring contantly till the sauce begins to thicken. Remove from heat and stir in the cheese. Quickly add in the beaten Large eggs and yogurt, mix thoroughtly, season, then pour over the macaroni mix.
- Bake for 30 minute, then allow to cold for a few min. Cut into squares and serve with a green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 8 servings | |
| Calories 516 | |
| Calories from Fat 366 | 71% |
| Total Fat 41.17g | 51% |
| Saturated Fat 13.97g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 642mg | 27% |
| Potassium 191mg | 5% |
| Total Carbs 26.75g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.53g | 2% |
| Protein 10.36g | 17% |
