Nests of pasta au gratin with egg

Ingredients

Directions

1. 1

   Cook the spaghetti in boiling salted water for about 10 minutes. Meanwhile peel onion and garlic and dice finely. Heat the oil in a pan. Fry the minced meat in it until crumbly. Fry the onion and garlic briefly.

2. 2

   Season with salt and pepper. Add the tomato paste and sauté briefly. Pour on 100 ml water, bring to the boil once and season to taste again. Drain noodles in a sieve.

3. 3

   Heat butter for the béchamel sauce. Lightly sauté the flour in it. Stir in milk and 350 ml water, bring to the boil and stir in stock. Simmer for about 5 minutes while stirring. Season to taste with salt, pepper and nutmeg.

4. 4

   Dice mozzarella finely, grate Gouda coarsely. Wash basil, shake dry, pluck off leaves. Set some aside, chop the rest.

5. 5

   Spread some béchamel in a large casserole dish or on six oven-proof plates.

6. 6

   Mix pasta, minced meat and basil. Form 6 nests and place them side by side in the casserole dish or individually on the plates. Pour the rest of the béchamel over them and sprinkle with the cheese.

7. 7

   Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes. Remove. Beat the eggs one after the other and let them slide into 1 nest each. Bake in the hot oven for 10-15 minutes.

8. 8

   Garnish with the rest of the basil. Drink tip: dry white wine, e.g. an expressive Gavi di Gavi.