John Myers
Pasta Gratin with Stuffed Tomato
The perfect pasta gratin with stuffed tomato recipe with a picture and simple step-by-step instructions.
- Butter for the gratin dish
- 2 Servings Cooked spaghetti
- 2 medium sized Tomatoes
- Pepper salt
- 2 Eggs
- 2 tablespoon Sour cream
- 2 tablespoon Grated hard cheese
- 2 tablespoon Grated Gouda
- 4 tablespoon Cream
- 1 Tablespoon of rolls from Chives fresh
- Spread butter over two ovenproof portion molds and distribute the pasta in them, making a small indentation in the middle. Preheat the oven to 200 degrees.
- Cut a small hat from the tomatoes and then use a teaspoon to remove the seeds from the tomatoes. Conversely, drain on paper towels and then season the inside with salt and pepper.
- Place the tomatoes in the deepening of the pasta, add a fresh egg each, top with the sour cream and finally the grated hard cheese
- Season the pasta with salt and pepper, sprinkle some Gouda on top, pour 2 spoons of cream over each mold and bake in the oven for about 15 to 20 minutes (the time depends on how soft or firm you like the eggs ).
- Serve sprinkled with the chives.
- I like to make this dish from leftover pasta. It’s inexpensive, quick to prepare, and tastes great!
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