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🍽️ Penne Bake with Meat Sauce and Feta Crust

675 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 1 pc.
• salt pinch
• oil 3 tbsp
• beef mince 600 g
• dry red wine 100 ml
• tomatoes, chopped 850 g
• pepper, black ground pinch
• oregano, dried pinch
• sugar pinch
• penne rigate 500 g
• butter 3 tbsp
• wheat flour, Type 405 3 tbsp
• milk 500 ml
• nutmeg, ground pinch
• feta 200 g

Instructions

1. 1. Halve the onion and peel it. Cut the onion into fine cubes. Peel the garlic and chop it finely. Bring about 5 liters of water with salt to a boil in a large pot.
2. 2. Heat the oil in a separate pot over medium heat. Brown the minced meat for about 4 minutes. Add the onion and garlic and cook for another 3 minutes. Deglaze with red wine and let it reduce for about 1 minute. Add the tomatoes. Season with salt, pepper, oregano, and sugar. Simmer the sauce covered for about 10 minutes.
3. 3. Preheat the oven to 180 °C (convection mode). Cook the penne in the boiling salted water for about 10 minutes until al dente (firm to the bite). Drain the pasta in a sieve and let it drip dry.
4. 4. Melt the butter in a pot over medium heat. Stir the flour into the melted butter and let it cook briefly for about 1 minute. Stir in the milk while stirring constantly. Simmer the sauce for about 5 minutes. Season with salt, pepper, and grated nutmeg.
5. 5. Layer the penne, béchamel sauce, and meat sauce alternately in a baking dish. Crumble the feta over the layers. Bake the casserole in the oven for about 20 minutes.
6. 6. Take the casserole out of the oven. Serve it on plates. Enjoy your meal!

Nutrition per serving

• kcal: 675
• Protein: 42 g · Fett/Fat: 36 g · Carbs: 53 g