Baked spaghetti



Often you don't know what to do with leftover spaghetti or other pasta. Personally, I like to recycle them with an egg and cream machine like a quiche without dough. When I was a child, my mom would sometimes have leftover eggshells in an omelet and I loved this meal, which was so simple. Accompanied by a salad, this dish is perfect for a quick meal.


Do not hesitate to add zucchini, mushrooms, peppers, carrots ... or other vegetables with onion and belly. Liquid cream can easily be replaced by vegetable cream made from soy, almonds, oats or rice. For more flavor we think of spices and aromatic herbs.



* Ingredients :


° 300 g cooked spaghetti

° 3 eggs

° 200 ml of liquid cream

° 1 large onion

° 2 or 3 slices of belly

° 1 handful of grated cheese

° 1 tablespoon of olive oil

° salt and pepper


* Preparation :


Preheat the oven th 6/180 °.


Finely slice the onion then cut the belly slices into pieces like bacon.


In a skillet, put the onion, the belly and the olive oil. Cook over medium heat, stirring occasionally to brown everything.


Meanwhile, in a bowl beat the eggs and cream.


Add the onion, belly, cheese and remaining spaghetti. Season to taste.


In an ovenproof dish or directly in the pan that was used to cook the onion and the belly (if it goes in the oven) pour everything.


Cook 10 to 12 minutes so that the mixture sets in the eggs, cream. Be careful not to cook for too long, otherwise the spaghetti on the surface will become dry.


Serve piping hot with a salad.