Minced Meat & Pasta Casserole in the Petromax Dutch Oven | The Recipe

50 min
4 People
Dutch Oven

Spaghetti, penne or perhaps Kritharaki today, as they all go wonderfully well in this Greek minced meat & pasta casserole. With Feta and Mediterranean herbs, this recipe will really liven up your meal time and is a delicious alternative to the traditional pasta casserole. We’ll show you the easy way to make this Mediterranean-minded minced meat & pasta casserole in the Dutch oven.


  • 600 g mixed minced meat
  • 375 g Kritharaki pasta
  • 1 l vegetable stock
  • 200 g feta cheese
  • 150 g crème fraîche
  • 150 ml milk
  • 1 can cherry tomatoes (400 g)
  • 2.5 tsp.  tomato purée
  • 1 garlic clove
  • 2 onions (medium-sized )
  • 30 g BBQ seasoning
  • ½ tsp. oregano
  • ½ tsp. thyme
  • 1 tbsp. olive oil


  1. Chop the garlic and dice the onions finely. Mix the minced meat with the BBQ seasoning and knead well.
  2. Now add a dash of olive oil to the Dutch oven, heat it up and brown the minced meat whilst keeping it crumbly. Add the onion and garlic and sauté until translucent. Then stir in the tomato purée and sauté all together for a short time. 
  3. Now add the cherry tomatoes from the can together with the crème fraîche, milk and vegetable stock and stir well. Next stir in the pasta and herbs. Leave everything to simmer for a good 25 minutes with the lid on.
  4. Afterwards crumble 150 g of Feta cheese and add it to the Dutch oven and again stir well. Cook for another 5 minutes without the lid, stirring occasionally. Sprinkle with the remaining Feta before serving.


Number of briquettes: 21
Briquettes on top: 14
Briquettes underneath: 7
Duration: 50 minutes
Cooking time: 30
Preparation time: 20
Level of difficulty: Easy
Number of persons: 4 People