Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients for cooking the dish. Spaghetti is better to take from durum wheat. Minced meat can be used any to taste and desire, ready or prepared independently in advance. Of course, a dish with minced meat from a mixture of pork and beef will be tastier, the dish will turn out to be more juicy, tender and delicious.
Step 2:
Boil the spaghetti in salted water until ready, according to the instructions on the package, but you do not need to digest them so that they do not turn into porridge when baking.
Step 3:
We throw them into a colander, let the water drain. If we use the minced meat ready-cooled, then add finely chopped onion, salt and ground black pepper to taste, mix. If we cook minced meat, then we make it as usual for cutlets.
Step 4:
Tomatoes are washed and cut into circles. Grate the hard cheese on a coarse grater. Fresh parsley greens are washed and finely chopped with a knife. Mayonnaise and ketchup are combined and mixed in a bowl. The form is lubricated with vegetable oil. We put boiled hot spaghetti in it, forming nests. Lubricate them on top with a mixture of ketchup and mayonnaise, mayonnaise can be replaced with sour cream if desired.
Step 5:
We spread a part of the minced meat on each nest of spaghetti, forming a tablespoon of tortillas so that the minced meat does not crawl out of the pasta nest during baking.
Step 6:
Put a tomato circle on top of the minced meat on each nest.
Step 7:
Sprinkle with grated cheese and chopped parsley. Carefully pour a little water into the mold, enough to a height of 1 centimeter, but so that it does not cover the stuffing. The oven is heated to 180 degrees. Bake for about 30 minutes.
Step 8:
Serve with fresh vegetables and bread. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ketchup - 93 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Spaghetti - 338 kcal/100g
