Tomato and mushroom casserole with ribbon noodles

Name: Tomato and mushroom casserole with ribbon noodles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g ribbon noodles; 7-10 Tbsp salt, pepper, nutmeg; 600 g mixed mushrooms (e.g. mushrooms, shiitake and oyster mushrooms); 1 Onion; 1 glass (280 ml) dried tomatoes in oil; 5 eggs, 1/2 l milk; 1/2 TEASPOON dried thyme; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g ribbon noodles
7-10 Tbsp salt, pepper, nutmeg
600 g mixed mushrooms (e.g. mushrooms, shiitake and oyster mushrooms)
1 Onion
1 glass (280 ml) dried tomatoes in oil
5 eggs, 1/2 l milk
1/2 TEASPOON dried thyme
7-10 Tbsp Grease

Directions

1
Cook the pasta in plenty of boiling salted water for 8-10 minutes until al dente. Clean the mushrooms, wash if necessary and cut them into smaller pieces. Peel and chop onion. Drain the tomatoes and collect the oil. Cut the tomatoes into small pieces
2
Drain the pasta, let it drain. Heat 2-3 tablespoons of tomato oil in portions in a large pan. Fry the mushrooms for about 5 minutes, turning them frequently. Fry onion and tomatoes briefly. Season with salt and pepper. Whisk eggs, milk and thyme. Season with salt, pepper and nutmeg
3
Place the pasta as nests in a greased casserole dish. Add the mushroom mixture and pour egg milk over it. Grate cheese on top. In the preheated oven (electric cooker:
4
200 °C/air circulation: 175 °C/gas: level 3) Bake for 25-30 minutes. Tomato sauce tastes good with it
5
Drink: cool white wine