Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
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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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.
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