Greek pasta and ground meat gratin

4 portions
Cook time: 50 minutes

A spicy gratin with a touch of cinnamon and oregano in a nod to Greece. Perfect to make in advance, freeze, and then warm up in the Omnia mold.

This recipe has been adapted to be prepared in the Omnia foil mold in a regular oven at home. Afterwards, the food can be frozen or chilled and then reheated in the Omnia mold. Heat on a low heat until the food is heated through.

Ingredients

18 oz ground beef or lamb
1 yellow onion
3 cloves garlic
½ cup tomato purée
2 meat bouillon cubes
1 tsp salt
2 pinches freshly ground black pepper
1 tsp ground cinnamon
2 tsp dried oregano
½ cup water
4 oz small tomatoes
14 oz pasta, such as penne
2 tbsp butter
2 tbsp wheat flour
1 ½ cups milk
½ cup Greek yogurt
2 eggs
4 oz grated parmesan or pecorino cheese
Oil for frying

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 350°F. 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.