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
Tagliatelle, Spinach and Egg Casserole
Tagliatelle, Spinach and Egg Casserole
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Instructions

  1. 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.
  2. 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.
  3. In the meantime, cook the frozen spinach leaves in a pan with 100 ml of water according to the instructions.
  4. 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.
  5. 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.
  6. Put in the hot oven and bake for about 15-20 minutes until the eggs are set.
  7. 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.
  8. The amount makes 3 - 4 servings, depending on your hunger.

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