Spaghetti casserole with tomato sauce

Ingredients for 4 servings:

• 500g spaghetti
• 200 g bacon, streaky
• 200 ml milk
• Breadcrumbs
• 5 eggs
• e.g. butter or margarine, soft
• salt and pepper
• 500 g tomatoes, pureed
• 1 cup whipped cream
• 1 tsp, heaped oregano, dried
• 1 small onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

It’s quick, easy to make and tastes simply delicious!

First, cook the spaghetti in boiling salted water until al dente, then drain in a colander. In the meantime, dice the bacon. Place the cooked spaghetti in an ovenproof casserole dish and scatter the bacon on top. Whisk the eggs with the milk and a little salt and pepper, then pour over the pasta. Sprinkle the whole thing with a little breadcrumbs (not too thickly). Then spread a teaspoon of butter over the breadcrumbs and place in a preheated oven at 180°C (350°F) for about 30 minutes. In the meantime, finely chop the onions and garlic and sauté them in olive oil. Add the passata and cream, and simmer gently for about 5 minutes over low heat. Then season to taste with oregano, salt, and pepper. Serve the casserole with the tomato sauce. Two more tips: Don’t add too much salt to the pasta and egg mixture, as the bacon is already a bit salty. I always make this casserole in a heat-resistant glass bowl because I can see from the outside whether the egg is cooked.