Nests of pasta with tomato sauce

Ingredients

Directions

1. 1

   Cook the pasta in boiling salted water according to the instructions on the packet. Wash and clean the zucchini and cut into small cubes. Drain dried tomatoes on kitchen paper, then cut into small pieces.

2. 2

   Wash the herbs and dab dry. Chop leaves finely, except for 2 stalks of marjoram. Mix milk and eggs well and season with salt and pepper. Add herbs to the egg milk. Drain the pasta and rinse with cold water.

3. 3

   Grease 8 troughs of a muffin tray (12 troughs) and line the bottom with a piece of baking paper (this makes it easier to get the pasta nests out of the tin). Grate the cheese. Mix the dried tomatoes, zucchini and noodles and distribute in the 8 wells.

4. 4

   Fill up pasta nests with egg milk, sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Peel and finely dice the onion. Heat the oil in a pot and sauté the onion cubes for 1-2 minutes.

5. 5

   Add tomato paste. After about 2 minutes add tomato cubes and 5 tablespoons of water, season with salt and pepper and simmer for 4-5 minutes. Clean and wash the salad and pluck into bite-sized pieces.

6. 6

   Wash tomatoes and cucumber, grate dry, clean and cut into small pieces. Mix the lettuce, cucumber and tomato pieces and season first with vinegar and oil, then with salt, pepper and a little sugar.

7. 7

   Remove the nests of pasta from the oven and remove them from the troughs. Arrange pasta nests, tomato sauce and salad and garnish with marjoram.