Spaghetti casserole with minced meat and Parmesan sauce

Ingredients for 4 servings:

• 2 cloves garlic
• 1 onion(s)
• 200 g zucchini
• 200 g cocktail tomatoes
• 500 g minced meat
• 2 tbsp olive oil
• ½ tube(s) tomato paste
• 400g spaghetti
• 60 g Parmesan, grated
• 250 g cream
• 3 egg yolks
• nutmeg
• salt and pepper
• oregano
• 250 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Simply

Peel and dice the garlic and onion. Wash the zucchini, remove the seeds with a spoon, and dice. Wash and quarter the cherry tomatoes. Fry the minced meat in olive oil for about 5 minutes until crumbly. Add the onion, garlic, zucchini, and a little oregano and fry for 2-3 minutes. Season with salt and pepper. Add the tomato paste and fry for a few minutes. Pour in the water and simmer for 5 minutes. Meanwhile, cook the spaghetti in boiling salted water until al dente. Add the tomatoes to the minced meat and season to taste. Mix the grated Parmesan with the cream and egg yolks, then season with salt, pepper, and nutmeg. Place the pasta and the minced meat sauce in an ovenproof dish and mix thoroughly. Then pour the egg cream over it. Place the casserole in the oven for about 20 minutes at 200°C top/bottom heat, or 180°C fan oven and bake.