Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot with salted water, boil the egg noodles half-way, roughly about 4 minutes. Drain and add into a large oven pan. Toss noodles in some olive oil so they won't stick. | 2. Season them with some grated pecorino-romano, whatever you like and toss. (Even eat them like that if you want -- hee hee.). | 3. In the meantime, heat a skillet with a few drops olive oil, and sauté the onion, parsley, basil,ham and peppers for a few seconds. | 4. Add them to the noodles and toss around. | 5. Cut half of your mozzarella into chunks and place them into the noodle mixture so that when it is cooked you can bite into a mozzarella pocket. Grate the rest of the mozzarella and use for the topping later. | 6. For the béchamel: In a small saucepan on low to medium heat, melt half a stick of butter (okay maybe even 3/4 of a stick). | 7. Add enough flour to make a smooth paste. I never measure the flour part because I usually just let it form into a ball, BUT you don't want that here. I'd say about 4 tablespoons of flour should be enough. | 8. Add two cups of milk and stir till it thickens. BUT WAIT- Don't let it fully thicken because you will add some more grated cheese and half of your cheddar cheese into the béchamel. It should still be a bit milky when you remove it from the heat. | 9. NOW add half of your cheddar and stir it inches. | 10. Add some more grated parmesan (or whatever you like) and stir that in too. | 11. Season the béchamel with some pepper and parika. | 12. Pour the béchamel onto the noodles and toss around until evenly coated. The sauce should be velvety. | 13. Top with grated mozzarella and cheddar, more parmesan or whatever other grated cheese you have on hand, and some dried Greek oregano. Sprinkle some breadcrumbs and a few drops of olive oil and VOILA -- my mess! (That's what I should have called this recipe). | 14. Cover with aluminum foil and cook like that for about 30 minutes in a 375 degree oven. Then remove foil and cook for another 15 minutes until crust turns golden brown, or just put under the broiler for a few minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg noodle	1	lb		1751.0439999999999	324.9919	64.5697	20.2464
ham	2	slices	cut	-	-	-	-
red bell pepper	1		diced	-	-	-	-
green bell pepper	1		diced	-	-	-	-
red onion	1		diced	-	-	-	-
parsley	1/2	bunch	chopped	-	-	-	-
basil leaf	5		chopped	-	-	-	-
oregano				-	-	-	-
olive oil				-	-	-	-
cheddar cheese	8	ounces		399.1609	24.2898	30.4133	20.1395
mozzarella cheese	8	ounces		734.8188	61.7339	30.7535	40.5284
breadcrumb				-	-	-	-
pecorino romano cheese				-	-	-	-
pepper				-	-	-	-
salt				-	-	-	-
paprika				-	-	-	-
flour				-	-	-	-
butter	1/4 - 3/8	cup		0.0	0.0	0.0	0.0
milk	2	cups		297.68	23.3264	15.372	15.9576

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.