Summary

Ingredients

• 400 g ribbon noodles, reen, thin ones
• olive oil
• 2 shallot (s)
• 1 clove garlic
• 400 g tomato (s), passed
• 1 tablespoon tomato paste
• oregano
• 3 tablespoon crème fraîche
• 4 egg (s)
• salt and pepper
• 18 scoops mozzarella (mini mozzarella balls)
• Butter, for the mold

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Instructions

1. Finely dice shallots and garlic and sauté in olive oil. Add the tomatoes and tomato paste, simmer for 10 minutes and let cool.
2. Cook the pasta until al dente, drain it, distribute it on 18 greased wells of two muffin trays and twist into nests with a fork.
3. Mix the tomato sauce thoroughly with the eggs, crème frâiche, oregano, salt and pepper. Spread the sauce over the pasta and place a mozzarella ball on top.
4. Bake in the oven at 180 ° C for about 25 minutes.
5. A green salad goes well with it.
6. The amount is enough for three people as a main course. Since the noodles bake together in nests, they can be arranged nicely on plates and are also suitable individually as a starter.
7. I had a pack of “Galbano Santa Lucia” mini mozzarella, there were exactly 18 pieces in it.