Mexican pasta casserole

Ingredients for 2 servings:

• 250g spaghetti
• 1 can mixed vegetables (Mexico mix, alternatively corn)
• 2 tbsp olive oil
• 1 m.-sized onion(s)
• ½ tsp nutmeg, ground
• 1 egg(s)
• 125 ml milk, low-fat
• 100 ml cream (UHT cream)
• 2 balls of mozzarella
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fast, inexpensive and delicious

Cook the spaghetti in salted water for a few minutes according to the package instructions until al dente, then rinse and drain. Preheat oven to 180°C (top/bottom heat). Grease a baking dish. Peel the onion and chop very finely. Mix the spaghetti with the onion, Mexican mix, olive oil, and nutmeg. Season with salt and pepper to taste. Place everything in a shallow baking dish. Whisk the egg with the cream and milk and pour over the pasta. Cut the mozzarella into thin slices and place on top of the pasta. Place the gratin in the oven and bake on the middle rack for about 20 minutes. Serve hot.