Summary

Ingredients

• 250 g spahetti, dry
• 100 g tomato (s), dried without oil
• 3 spring onion (s)
• 400 ml milk, low-fat
• 4 egg (s)
• salt and pepper
• oregano
• 50 g ham, low-fat, diced
• 50 g cheese, rated up to 30% fat
• 1 tablespoon olive oil
• 1 onion (s)
• 1 tablespoon tomato paste
• 1 can tomato (s), peeled (850ml)
• some sugar

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Instructions

1. Cook the spaghetti in salted water until al dente.
2. Finely chop the spring onions and the sun-dried tomatoes.
3. Whisk the milk with the eggs and season with salt, pepper and oregano.
4. Drain and rinse the spaghetti.
5. Mix the spaghetti in a bowl with the spring onions, the diced ham and half of the diced tomatoes and distribute in a silicone muffin pan. Pour egg milk over it and bake in the preheated oven (fan oven approx. 175 ° C, electric stove approx. 200 ° C) for approx. 30 minutes.
6. Peel the onion and chop finely. Heat the olive oil in a pan and sauté the onion cubes. Stir in the tomato paste and sweat with it. Chop the canned tomatoes a little and add. Season with salt, pepper, oregano and a little sugar. Simmer the sauce for about 10 minutes and stir in the remaining diced tomatoes. Serve the spaghetti muffins with the sauce.
7. No additional grease is required when using a silicone mold. When using a normal muffin pan, the hollows must be greased (note the points!)
8. A mixed green salad, for example, tastes good with it (charge extra!)
9. WW- 2.5P per muffin including sauce