Spaghetti au gratin

Name: Spaghetti au gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Spaghetti; 7-10 Tbsp Salt; 1 Onion; 2 TABLESPOONS Olive oil; 300 g Broccoli; 200 g cherry tomatoes; 70 g Gruyère cheese; 2 (150 g each) Cup of sour cream; 7-10 Tbsp Pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Spaghetti
7-10 Tbsp Salt
1 Onion
2 TABLESPOONS Olive oil
300 g Broccoli
200 g cherry tomatoes
70 g Gruyère cheese
2 (150 g each) Cup of sour cream
7-10 Tbsp Pepper

Directions

1
Cook the pasta in plenty of boiling salted water for 10 minutes until al dente. Drain, rinse with cold water and let drain. Peel and halve the onion and cut into strips. Fry in hot oil until crispy brown. Add the noodles and fry briefly.
2
Clean the broccoli, divide into florets and wash. Cut the florets into slices. Blanch for 5 minutes in boiling salted water. Drain and rinse with cold water. Wash and halve the tomatoes. Grate cheese and mix with sour cream. Season with salt and pepper. Put the pasta in an ovenproof, flat casserole dish. Spread broccoli and tomatoes on top.
3
Wash and halve the tomatoes. Grate cheese and mix with sour cream. Season with salt and pepper. Put the pasta in an ovenproof, flat casserole dish. Spread broccoli and tomatoes on top. Pour the cheese cream mixture over the pasta and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 25-30 minutes until golden brown
4
Glass: Kosta Boda