Summary

Ingredients

• 500 g spahetti
• 2 tablespoons oil
• 150 g cheese (medieval Gouda), rated
• 200 g cocktail tomatoes
• 200 g peas (frozen)
• 250 ml whipped cream
• 200 g sour cream
• 6 egg (s)
• salt
• Pepper, freshly ground
• 1 tablespoon parsley, chopped

For the sauce: (tomato sauce)

• 2 onions)
• 2 cloves garlic)
• 4 tablespoon olive oil
• 500 g beefsteak tomato (s)
• 1 gr.can (s) tomato (s), peeled (800 g)
• 2 tablespoon tomato paste
• salt and pepper
• Oregano, stripped

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Instructions

1. Cook the spaghetti in 3 liters of boiling salted water with oil until firm to the bite, then drain and rinse in cold water.
2. Grate the cheese. Wash the cherry tomatoes and remove the stems. Wash the tomatoes, cut 2 tomatoes into slices and cut the rest into pieces. Mix the tomatoes and cheese with the peas into the spaghetti. Mix the cream and sour cream with the eggs, then season with salt and pepper. Put the spaghetti mixture in a springform pan (26 cm). Line the outside of the mold with aluminum foil (so that the egg milk does not leak). Pour the egg and cream sauce over the spaghetti. Put the tin on the wire rack in the oven.
3. Top / bottom heat: approx. 200 ° C (preheated)
4. Hot air: about 180 ° C (not preheated)
5. Gas: level 3-4 (preheated)
6. Baking time: 60 min.
7. Loosen the aluminum foil for serving. Detach the cake from the edge and bottom, place on a plate and cut the spaghetti cake into pieces with an electric knife. Garnish with the tomato slices and chopped parsley.
8. For the tomato sauce, peel and dice the onion and garlic and sauté in heated oil. Briefly put the tomatoes in boiling water and then rinse in cold water. Then peel off and remove the stems. Then cut into pieces, add to the onions in the pan and sauté with them. Add the canned tomatoes and tomato paste. Season with salt, pepper and oregano, mash the tomatoes and cook for about 10 minutes. Puree the sauce as desired and serve with the spaghetti cake.