Spaghetti from Sheet

Summary

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

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Instructions

1. Cook the spaghetti a little harder than al dente.
2. Cut the leek into thick rings and cook for about 4 minutes. Drain everything very well.
3. Clean the tomatoes and peppers and cut into small pieces. Chop parsley, onion and garlic into small pieces.
4. Lightly fry the onion and garlic in a little oil. Add tomato paste and stir thoroughly.
5. 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.
6. Place on a greased baking sheet and bake in the oven at 200 ° C for 30 minutes.