Minced noodle nests au gratin

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime peel and finely dice the onion. Heat the oil. Sauté onion and minced meat in it while turning. Season with salt, pepper and tomato paste. Wash oregano and dab dry.

2. 2

   Pluck the leaves, except for a few for garnishing, from the stems and chop finely. Add the oregano to the mince and fold in. For the sauce, cut the gorgonzola into large cubes. Let the milk boil down for about 5 minutes. Melt the gorgonzola in it. Whisk eggs and stir in. Season with salt and pepper. Grease 4 ovenproof dishes. Turn the pasta into nests. Chop in the nest opening and spread around it. Pour sauce over them.

3. 3

   Whisk eggs and stir in. Season with salt and pepper. Grease 4 ovenproof dishes. Turn the pasta into nests. Chop in the nest opening and spread around it. Pour sauce over them. Grate the gouda finely and sprinkle over the casseroles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. In the meantime, wash and dry the tomatoes. Cut into quarters, remove seeds and finely dice the flesh. Sprinkle the ramekins with tomato cubes

4. 4

   Grate the gouda finely and sprinkle over the casseroles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. In the meantime, wash and dry the tomatoes. Cut into quarters, remove seeds and finely dice the flesh. Sprinkle the ramekins with tomato cubes

Nutrition Facts

KCAL
950 kcal

CARBS
61 g

FATS
55 g

PROTEINS
56 g