Spaghetti nests topped with egg

Ingredients for 6 servings:

• 400g spaghetti
• salt and pepper
• nutmeg
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 3 tbsp tomato paste
• 50 g butter
• 50 g flour
• 350 ml milk
• 1 tsp vegetable broth
• 125g mozzarella
• 100 g cheese, Gouda or Emmental
• ½ pot of basil
• 6 eggs
• 500 g minced meat, 1/2 x 1/2

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Spaghetti with a twist – from the ALOHA group

Cook the spaghetti according to the package instructions. Heat the peeled and finely diced onions and garlic in olive oil and fry the minced meat until crumbly. Season to taste and add the tomato paste, pour in 100 ml of water and bring to a boil. For the béchamel sauce, heat the butter, sauté the flour and deglaze with the milk, stock and water. Finely dice the mozzarella and cheese, pick the basil and chop it finely. Spread a little béchamel sauce in a baking dish and then mix the pasta, minced meat and basil. Shape the pasta into nests and place them in the baking dish, pour the remaining béchamel over them and sprinkle with the cheese. Bake in a preheated oven at 200°C for 15 minutes. Remove from the oven and crack the eggs one at a time, dropping each one into a nest. Continue baking for another 10-15 minutes. The dish can also be prepared in advance and then finished cooking in the oven later, but then about 25 minutes before the eggs. The dish can be seasoned well. It also looks nice, for example, for guests if you have a small casserole dish for each person.