Spaghetti nests au gratin

Name: Spaghetti nests au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Mushrooms; 1 Onion; 400 g Courgette; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g mixed minced meat; 8 Stem(s) Thyme; 1 (250 ml) bottle of shashlik sauce; 300 g Spaghetti; 100 g grated gouda cheese; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Mushrooms
1 Onion
400 g Courgette
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g mixed minced meat
8 Stem(s) Thyme
1 (250 ml) bottle of shashlik sauce
300 g Spaghetti
100 g grated gouda cheese
7-10 Tbsp Grease

Directions

1
Clean and clean the mushrooms. Peel onion and cut into cubes. Wash, clean and slice the zucchini. Heat oil in a pan. Fry the zucchini slices for 1 minute on each side.
2
Season with salt and pepper. Take out and fry the minced meat in the frying fat for about 10 minutes while turning it until crumbly. After 4 minutes add onion and mushrooms. Wash thyme, shake dry, remove leaves except for something to garnish, pluck from stalks, chop and add to the sauce.
3
Deglaze with shashlik sauce. Meanwhile prepare the pasta in boiling salted water according to the instructions on the packet. Line a greased casserole dish with slices of zucchini. Form spaghetti into nests.
4
Spread the meat sauce around the nests. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Garnish with thyme.