Prep. Time 10′      Cooking Time 30′       Serves 4


  • 500 g whole-wheat farfalle pasta
  • 3 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 10 white mushrooms, thinly sliced
  • 2 bell peppers (green and red), sliced
  • 2 carrots, grated
  • 2 zucchinis, thinly sliced
  • 2 country-style sausages, peeled
  • 750 g tomato sauce with basil
  • 300 g anthotyros (or any salty) cheese
  • 200 g feta cheese
  • A bit of fresh thyme and fresh oregano
  • Salt
  • Pepper


  1. First, preheat the oven to 180ºC.
  2. Grease an ovenproof dish with olive oil.
  3. Boil the whole-wheat pasta in salted water, drain, and return to the pot.
  4. Add half of the tomato sauce and mix.
  5. Heat the oil in a pan and sauté the onion, bell peppers, garlic, and mushrooms.
  6. Add the finely chopped sausages and herbs, season with salt and pepper.
  7. Put half of the pasta in the baking dish and pour the filling over it.
  8. Cover with the remaining pasta.
  9. Layer the zucchini and grated carrot on top.
  10. Grate the cheeses and layer them over the top of the dish.
  11. Pour the remaining tomato sauce over the dish.
  12. Cover the baking tray with aluminum foil and bake for 20 minutes.
  13. Uncover and continue baking for another 10 minutes, until golden brown on top.


Source: Argiro Barbarigou