Spaghetti cake with tomato sauce

Ingredients for 6 servings:

• 500g spaghetti
• 2 tbsp oil
• 150 g cheese (medium-aged Gouda), grated
• 200 g cocktail tomatoes
• 200 g peas (frozen)
• 250 ml whipped cream
• 200 g sour cream
• 6 eggs
• Salt
• Pepper, freshly ground
• 1 tbsp parsley, chopped
• 2 onions
• 2 garlic cloves
• 4 tbsp olive oil
• 500 g beefsteak tomatoes
• 1 large can of tomatoes, peeled (800 g)
• 2 tbsp tomato paste
• salt and pepper
• Oregano, shredded

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the spaghetti in 3 liters of boiling salted water with oil until al dente, then drain and refresh in cold water. Grate the cheese. Wash the cherry tomatoes and remove the stems. Wash the tomatoes, slice 2 of them, and cut the rest into pieces. Mix the tomatoes, cheese, and peas into the spaghetti. Mix the cream, sour cream, and eggs together, then season with salt and pepper. Pour the spaghetti mixture into a 26 cm springform pan. Line the outside of the pan with aluminum foil (to prevent the egg mixture from running out). Pour the egg and cream mixture over the spaghetti. Place the pan on the oven rack. Top/bottom heat: approx. 200°C (preheated) Fan oven: approx. 180°C (not preheated) Gas mark 3-4 (preheated) Baking time: 60 min. Remove the aluminum foil to serve. Loosen the cake from the sides and base, place on a platter, and cut the spaghetti cake into pieces using an electric knife. Garnish with the remaining tomato slices and chopped parsley. For the tomato sauce, peel and dice the onion and garlic, and sauté in heated oil. Briefly place the tomatoes in boiling water, then refresh in cold water. Peel and remove the stem ends. Cut into pieces, add to the pan with the onions, and sauté. Add the canned tomatoes and tomato paste. Season with salt, pepper, and oregano, crushing the tomatoes and simmering for about 10 minutes. If desired, puree the sauce and serve with the spaghetti cake.