Ribbon pasta, spinach and egg casserole

Ingredients for 3 servings:

• 210 g tagliatelle pasta
• 500 g leaf spinach, frozen
• 230 g grated cheese (e.g. mozzarella, Gouda)
• 1 onion(s)
• 1 tsp, heaped garlic, finely chopped
• 6 tsp, heaped crème fraîche
• 70 ml cream
• some butter
• salt and pepper
• some nutmeg or mace
• 3 eggs, size M or L
• some oil for the mold

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

vegetarian and very tasty

Prepare a baking dish and brush it with a little oil. Finely chop the onion and garlic. Preheat the oven to 180°C (fan oven). Cook the tagliatelle in a sufficiently large pot according to the instructions (approx. 9 minutes) in salted water and then drain. Rinse briefly with water. In the meantime, cook the frozen leaf spinach in a pan with 100 ml of water according to the instructions. In another pan, melt the butter and sauté the onions and garlic. Add the cooked spinach and stir in the crème fraîche. Season generously with salt, pepper, and nutmeg. Add the pasta to the baking dish and mix in approx. 170 g of cheese (I used grated mozzarella). Now spread the spinach on top. Pour 70 ml of cream evenly over it. Spread the remaining cheese (I used seasoned baked cheese) over the spinach. Use a spoon to make three not-too-small indentations a few centimeters deep into the spinach. Crack the eggs and drop them into the molds. Place them in the hot oven and bake for about 15-20 minutes, until the eggs are set. Tip: If you prefer runny egg yolks, first add only the egg whites to the molds and then add the yolks to the set egg whites for the last 3 minutes. This amount makes 3-4 servings, depending on your appetite.