Pasta nests

Ingredients for 12 servings:

• 1 pinch of salt (iodized salt)
• 200 g pasta (long spaghetti)
• 2 eggs
• 2 tbsp milk
• black pepper
• 1 small onion(s)
• 2 tbsp olive oil or vegetable oil
• 300 g minced meat, mixed
• 2 tbsp tomato paste
• 60 g double cream cheese
• 100 g corn kernels, from the can
• 2 tbsp sunflower seeds
• 1 tbsp mixed herbs, frozen
• 1 pinch of salt (iodized salt)
• black pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Family recipe

To make the pasta nests, bring plenty of salted water to a boil and cook the spaghetti until al dente. Meanwhile, for the filling, peel and finely dice the onion. Heat the oil in a large pot and fry the onion until translucent. Add the minced meat and fry until crumbly. Then thoroughly stir in the tomato paste and cream cheese. Fold in the drained corn and sunflower seeds. Remove the pot from the heat and season to taste with salt, herbs, and pepper. Pour the pasta into a sieve, rinse with cold water, and let drain briefly. Preheat the oven to 200°C and line a baking tray with baking paper. Whisk the eggs with the milk and season everything with salt and pepper. To make the nests, use a fork to slightly unravel a few pieces of pasta on the tray, then curl the ends around them with your fingers to create about 12 nests (8 cm in diameter). Drizzle the egg wash over the pasta nests. Place the minced meat mixture in the center of the nests and flatten slightly. Bake the nests on the top rack for about 15 minutes.