Aegean Herb Oven Pasta

This week it has been exactly 1 year since we moved to the Aegean and started a new life. I've had many recipes accompanying our story in the past year, but this delicious baked pasta, inspired by the spring winds that start in the Aegean, is completely different...

The flavor of fresh herbs mixes with the fragrant smell of pasta that spreads throughout the kitchen, turning it into a feast of taste. 

How about going on a delicious journey with me?

Here, let's move on to my Aegean Herb Oven Pasta recipe and enjoy adding a bit of Aegean warmth to your tables. 

My bechamel sauce recipe with step by step instructions You can find it here.

Ingredients for Aegean Herb Oven Pasta Recipe

• 1 pack of Oven Pasta
• 3 tablespoons of flour 
• 3 spoonful butter 
• 1 water glass milk 
• 300 g mixed aegean herb
• 2 stalks fresh leek or spring onion
• salt 
• black pepper 
• 100 grams of cheddar curd 
• Cheddar cheese or Izmir tulum grated for topping

How to Make Aegean Herb Oven Pasta Recipe?

1. Boil the oven pasta according to the instructions on the package and set it aside to cool.
2. Finely chop the leeks and fry in olive oil. Add the chopped Aegean herbs, fry and remove from the stove.
3. For the sauce, put the butter and flour in a sauce pan and fry. Add milk and cook, stirring, until it thickens. Season with salt and black pepper and remove from the stove.
4. Mix the roasted Aegean herbs, baked pasta, cheddar curd and béchamel sauce and put them in the oven tray.
5. Sprinkle Izmir tulum cheese on top and bake in the oven preheated to 200 degrees until the cheese is browned.
6. Serve warm or cold.