Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g spahetti
- 250 ml whipped cream
- 4 medium egg (s)
- 2 medium egg yolks
- 200 g cocktail tomatoes
- 1 small Can (s) peas
- 1 can corn
- 100 g cheese (Gouda), medium-aed, rated
- 1 teaspoon parsley, chopped
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in enough salted water until al dente.
- Mix the cream, eggs and egg yolks together. Salt, strong pepper and season with paprika.
- Wash the tomatoes, remove the stalks and dice. Drain the peas and corn in a colander.
- Mix the spaghetti with cheese, diced tomatoes, peas and corn and place in a parchment-lined springform pan. Pour the egg and cream sauce over it.
- Bake in a preheated oven at 200 ° C (top / bottom heat) for about 40 minutes.
- Garnish the finished cake with chopped parsley and small tomato slices.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below