Tagliatelle, Spinach and Egg Casserole
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 210 g ribbon noodles
- 500 g spinach leaves, frozen
- 230 g cheese, rated (e.. mozzarella, Gouda)
- 1 onion (s)
- 1 teaspoon, heaped garlic, finely chopped
- 6 teaspoons, heaped crème fraîche
- 70 ml heavy cream
- some butter
- salt and pepper
- some nutmeg or mace
- 3 egg (s), size M or L.
- some oil for the mold
Print Recipe
Pin Recipe Instructions
- Prepare a baking dish and brush with a little oil. Chop the onion and garlic into small pieces. Preheat the oven to 180 ° C fan oven.
- Cook the tagliatelle in salted water in a sufficiently large saucepan according to the instructions (approx. 9 minutes) and then strain. Rinse off very briefly with water.
- In the meantime, cook the frozen spinach leaves in a pan with 100 ml of water according to the instructions.
- In another pan, melt the butter and sauté the onions and garlic. Add the cooked spinach and stir in the crème fraîche. Season well with salt, pepper and nutmeg.
- Put the pasta in the baking dish and mix in approx. 170 g cheese (I used grated mozzarella for this). Now spread the spinach on top. Pour 70 ml of cream evenly over the top. Spread the rest of the cheese (for this I used spicy oven cheese) on top of the spinach. With a spoon, press three not too small hollows a few cm deep into the spinach. Beat the eggs and let them slide into the hollows.
- Put in the hot oven and bake for about 15-20 minutes until the eggs are set.
- Tip: If you want liquid egg yolks, just put the egg white in the hollows and only place the egg yolks on the whipped egg white for the last 3 minutes.
- The amount makes 3 - 4 servings, depending on your hunger.
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