Spaghetti Casserole
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
541
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 541 kcal | (26 %) | ||
| Protein | 25.1 g | (26 %) | ||
| Fat | 27.5 g | (24 %) | ||
| Carbohydrates | 48 g | (32 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Spaghetti
- salt
- 1 Zucchini
- 150 grams Cherry tomatoes
- 1 bunch parsley
- 6 eggs (medium-sized)
- 3 Tbsps milk
- 150 grams Herb cheese spread
- freshly ground pepper
- 2 Tbsps vegetable oil
Preparation steps
1.
Cook spaghetti in plenty of salted water according to package directions until al dente. Drain and rinse with cold water. Rinse and chop zucchini. Rinse and halve tomatoes. Rinse and shake dry parsley, and finely chop the leaves. Mix eggs with milk. Break the cream cheese into small pieces and stir into the egg mixture. Season with salt and pepper.
2.
Heat oil in an ovenproof pan and briefly sautée zucchini and tomatoes. Add the spaghetti and parsley and mix everything together. Pour in the egg/cream cheese mixture. Heat on the stove over medium heat until slightly brown, then bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 10-15 minutes.
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