Light spaghetti pizza from the oven

Ingredients for 8 servings:

• 150 g spaghetti, dry whole grain
• 1 onion(s)
• 1 tsp olive oil
• 250 g tartar
• 400 g carrot(s)
• 2 zucchinis
• 7 tomatoes
• 4 eggs
• 100 g cream legere
• 100 g cheese, freshly grated Gouda
• Tomato paste
• Salt
• pepper
• rosemary
• oregano
• Sugar

Instructions

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

suitable for ww

Cook the spaghetti in salted water and rinse well. Spread the pasta on the baking sheet. Finely dice the onions. Heat a non-stick pan, add oil and fry the onions. Add a little water if necessary. Add the tartare and fry vigorously. Peel the carrots and peel them into strips using a vegetable peeler. Wash and dice the zucchini and tomatoes. Add everything to the tartare and season with salt, pepper, rosemary, oregano and sugar. Sauté the meat and vegetable mixture thoroughly. Thicken with tomato paste. Whisk together the eggs and crème fraîche and pour over the spaghetti. Then pour the tartare and vegetable mixture over the spaghetti and sprinkle with cheese. Place in the preheated oven at 180-200 degrees Celsius for about 30 minutes. The total is 46 PP, or 8 PP per person for 8 portions.