Prep. Time 10′ Cooking Time 30′ Serves 4
Ingredients
- 500 g whole-wheat farfalle pasta
- 3 tbsp olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 10 white mushrooms, thinly sliced
- 2 bell peppers (green and red), sliced
- 2 carrots, grated
- 2 zucchinis, thinly sliced
- 2 country-style sausages, peeled
- 750 g tomato sauce with basil
- 300 g anthotyros (or any salty) cheese
- 200 g feta cheese
- A bit of fresh thyme and fresh oregano
- Salt
- Pepper
Instructions
- First, preheat the oven to 180ºC.
- Grease an ovenproof dish with olive oil.
- Boil the whole-wheat pasta in salted water, drain, and return to the pot.
- Add half of the tomato sauce and mix.
- Heat the oil in a pan and sauté the onion, bell peppers, garlic, and mushrooms.
- Add the finely chopped sausages and herbs, season with salt and pepper.
- Put half of the pasta in the baking dish and pour the filling over it.
- Cover with the remaining pasta.
- Layer the zucchini and grated carrot on top.
- Grate the cheeses and layer them over the top of the dish.
- Pour the remaining tomato sauce over the dish.
- Cover the baking tray with aluminum foil and bake for 20 minutes.
- Uncover and continue baking for another 10 minutes, until golden brown on top.
Enjoy!
Source: Argiro Barbarigou
