Zutaten:

  • 250 g Kritharaki (Orzo / Risoni)
  • 500 ml Gemüsebrühe, heiß
  • 400 g Tomatenpolpa, feinstückig
  • 1 EL Tomatenmark
  • 1 mittelgroße Zucchini, gewürfelt
  • 2 Paprikaschoten, rot und gelb, mundgerecht geschnitten
  • 1 große rote Zwiebel, fein gehackt
  • 2 Knoblauchzehen, gepresst
  • 100 g Kirschtomaten, halbiert
  • 150 g Feta
  • 1 TL getrockneter Oregano
  • 0.5 TL Zimt
  • Salz
  • schwarzer Pfeffer
  • frisches Basilikum oder glatte Petersilie zum Garnieren
  • Oil for sautéing

Anleitung:

  1. Preheat the oven to 200 °C (392°F). Cut the zucchini into small cubes and the bell peppers into bite-sized pieces. Halve the cherry tomatoes.
  2. Sauté the red onion and garlic in some oil until translucent.
  3. Add the bell peppers and zucchini and sauté for 3-4 minutes until lightly browned.
  4. Stir in the tomato paste and cook briefly. Deglaze with the tomato pulp and hot vegetable broth.
  5. Stir in the oregano, salt, pepper, and cinnamon. Be generous with the salt, as the pasta will absorb a lot of flavor.
  6. Add the dry kritharaki directly to the sauce and stir well.
  7. Pour the mixture into your baking dish. Distribute the cherry tomatoes evenly on top.
  8. Crumble the feta cheese over the casserole. Make sure the corners are also covered.
  9. Bake in the preheated oven for 35 minutes, until the sauce is bubbling and the cheese is golden brown.
  10. Garnish with fresh herbs before serving.