Spaghetti and mushroom casserole

Ingredients for 4 servings:

• 320 g spaghetti, whole wheat
• salt water
• salt and pepper
• 2 onions
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 500 g mushrooms
• 300 g artichoke hearts soaked in water, from the can
• 2 garlic cloves
• 360 g tartar
• 1 tsp vegetable oil
• ½ tsp paprika powder, hot
• 4 tbsp Cremefine for cooking
• ½ cup flour
• 125 ml water
• 80 g tomato ketchup
• 1 egg(s)
• 80 g cheese (30%), grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the spaghetti in salted water until al dente, drain, and place in a round baking dish. Dice the onions, strip the bell peppers, slice the mushrooms, and drain the artichokes. Crush the garlic, mix with the tartar sauce, and season with salt, pepper, and paprika. Heat the oil in a pan. Fry the diced onions with the sliced ​​mushrooms and tartar sauce. Deglaze with the Cremefine sauce, stir in the tomato ketchup, add the strips of bell pepper, and remove the tartar sauce from the heat. Mix the egg with the tartar sauce and pour over the pasta. Place the artichoke hearts on top, sprinkle with cheese, and bake in a preheated oven at 180°C (160°C fan-assisted oven) on the middle rack for about 20 minutes.