[content_slider]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[/content_slider]
RECIPES | Paul and I both grew up eating this Macedonian pasta dish, which we’ve decided to call the rather literal feta and egg penne pasta bake. We tried to find out what the name for the dish is, but there doesn’t appear to be one.
It’s similar to the Greek pastitsio, but exudes the spices, meat and tomato sauce layer. It’s basically a version of mac and cheese. Easy to make, comforting, and delicious.
Preparation Time: 10 minutes / Cooking Time: 25 minutes / Serves: 4-6 people
Ingredients
- 1 cup Turkish-style yoghurt
- 4 large eggs (~58g each)
- 120g feta, crumbled
- 1 cup (236ml) full cream milk
- 400g penne rigate
Method
- Preheat your oven to 180°C/360°F fan forced.
- Bring a large pot of water to the boil and par boil the penne, about half the cooking time on the packet (~6 mins).
- Once par boiled, rince the pasta in cold water to stop it from cooking.
- Put the yoghurt, eggs, 100g of feta, and milk into a large bowl. Mix well.
- Add the penne and mix well.
- Put the mixture into a baking tray and top with the remaining feta.
- …
Notes
If you can’t find Turkish-style yoghurt, you can use Greek yoghurt instead.
We use penne rigate as the size of the pasta and ribbed surface means that it hold the sauce well. A tubular pasta is preferable (ziti is a great substitute), but you can use any kind of pasta that you have on hand and it’ll still taste great. Just be aware that the baking time may differ slightly depending on the kind of pasta you use.