Spaghetti Slices from Sheet
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 bell pepper
- 1 bunch spring onion (s)
- 2 cloves garlic)
- 2 zucchini
- 400 g round beef
- 4 teaspoons salsa verde or pesto verde
- 1 tablespoon tomato paste
- 2 teaspoons thyme
- salt
- Pepper, black
- Olive oil, for frying
- 4 egg (s)
- 200 ml cream
- 100 ml milk
- 200 g Emmentaler, rated
- 500 g spahetti
Print Recipe
Pin Recipe Instructions
- Dice the paprika, garlic and spring onions, peel and grate the zucchini. Fry everything, then also fry the ground beef and then mix everything. Season well with tomato paste, salsa verde and the spices.
- Cook the spaghetti al dente and then place on a greased deep tray. Spread the vegetable and meat mixture on the spaghetti. Mix eggs with cream and milk well, season with plenty of salt and pour over. Sprinkle with the grated Emmentaler. Baked in a preheated oven with fan-assisted at 180 ° C for about 30 minutes.
- A green or mixed fresh salad goes wonderfully with it.
- To be prepared perfectly, suits every party!
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