Light Spaghetti Pizza Out Of Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 150 g spahetti, dry whole rain
- 1 onion (s)
- 1 teaspoon olive oil
- 250 g tartare
- 400 g carrot (s)
- 2 zucchini
- 7 tomato (s)
- 4 egg (s)
- 100 g cream casual
- 100 g cheese, freshly rated Gouda cheese
- Tomato paste
- salt
- pepper
- rosemary
- oregano
- sugar
Print Recipe
Pin Recipe Instructions
- Boil the spaghetti in salted water and rinse. Spread the pasta on the tray.
- Finely dice the onions. Heat the coated pan, add the oil and fry the onions in it. If necessary add some water. Add the tartar and fry well.
- Peel the carrots and peel strips with a peeler. Wash and dice the zucchini and tomatoes. Add everything to the tartare and season with salt, pepper, rosemary, oregano and sugar. Braise the meat and vegetable mixture well. Tie a little with tomato paste.
- Mix the eggs and cream together well and pour over the spaghetti.
- Then pour the tartare and vegetable mixture over it and sprinkle with the cheese. Place in the preheated oven for about 30 minutes at 180-200 degrees.
- A total of 46 PP, per person with 8 servings it is 8 PP.
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