Spaghetti from Sheet
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 600 g spahetti
- 250 ml cream
- 2 leeks
- 1 clove garlic
- 1 small onion (s)
- 1 bunch parsley
- 2 tablespoon tomato paste, seasoned
- 300 g cherry tomato (s)
- 2 bell peppers, each yellow and red
- 4 egg (s)
- 250 g cheese, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti a little harder than al dente.
- Cut the leek into thick rings and cook for about 4 minutes. Drain everything very well.
- Clean the tomatoes and peppers and cut into small pieces. Chop parsley, onion and garlic into small pieces.
- Lightly fry the onion and garlic in a little oil. Add tomato paste and stir thoroughly.
- Mix the eggs with the cream and cheese. Add onion / garlic. Mix all ingredients (except the noodles / leeks) vigorously and season with salt and pepper. Finally, mix in the pasta / leek.
- Place on a greased baking sheet and bake in the oven at 200 ° C for 30 minutes.
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