Baked spaghetti with spicy meatballs

Name: Baked spaghetti with spicy meatballs
Ingredients: 200 g Hutton spaghetti; 2000 ml water; 4 eggs; 300 g Greek yogurt; 100 g grated cheese; 15 g fresh parsley; 1 teaspoon salt; 1/2 teaspoon pepper; 10 g butter; 11 spicy meatballs

Pasta/Pizza - Baked spaghetti with spicy meatballs by Draga O. - Recipia

Baked spaghetti with spicy meatballs, yogurt, eggs and grated cheese, browned at 180°C. The meatballs stay visible on top, while the yogurt and eggs hold the pasta together, with browned cheese on the surface; I pick my portion from the edge of the pan, where the spaghetti gets a little crust. Preparation: 20 minutes. Cooking: 39 minutes. Total time: 59 minutes. Serves: 4. Approximately 600 kcal and 32 g protein per serving.

Ingredients

200 g Hutton spaghetti
2000 ml water
4 eggs
300 g Greek yogurt
100 g grated cheese
15 g fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
10 g butter
11 spicy meatballs

Preparation

1. Boil 200 g spaghetti in 2000 ml water for 9 minutes or for the time indicated on the package, until al dente. Drain. 2. Beat the eggs, then stir in the Greek yogurt, grated cheese and finely chopped parsley. The mixture should be smooth. Season with salt and pepper. 3. Grease the baking dish with butter and arrange the spaghetti in it. Pour the yogurt and egg mixture over the top. 4. Arrange the meatballs on top and bake at 180°C for 30 minutes, until the surface is browned and the mixture has set.

Notes

A green salad with a tangy dressing goes well on the side. For a gluten-free version, use 200 g gluten-free spaghetti, cooked according to the time on the package; the eggs and dairy stay the same, and the regular version contains gluten. Leftovers keep in the fridge for up to 3 days. Large meatballs take longer to heat through than small ones, so cut them in half if they are over about 4 cm. A wide baking dish makes for a thinner layer and a more evenly browned surface.