Spaghetti with gratin meatballs

Name: spaghetti with gratin meatballs
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 toe garlic; 2 shallots; 2 el traditional olive oil; 360 g Dutch meatballs; 250 g Cherry tomatoes; 2 look au basilic tomato pulp tomato pieces; 150 g grated cheese for oven gratin; 500 g fresh spaghetti all'uovo; 1 cucumber; 150 g mixed salad; 40 g pestrel egret

Spaghetti bolognese but different. With meatballs, grated cheese, cherry tomato sauce and a fresh salad of cucumber, lettuce and pesto vinaigrette.

Ingredients

Kitchen Stuff

1 low baking dish (20 x 30 cm)

Directions

Preheat the oven to 200 ° C.
Clean the garlic and cut finely. Clean the shallots and cut finely.
Heat the oil in the frying pan and fry the garlic and shallot for 3 min. On medium heat. Add the meatballs and fry them around golden brown for 3 minutes.
Meanwhile, wash the cherry tomatoes and halve them. Add with the tomato pieces to the meatballs and bring to the boil.
Season with pepper and salt. Put the balls in tomato sauce in the baking dish and spread the cheese over it.
Bake for about 20 minutes in the middle of the oven until golden brown and done.
Meanwhile, bring a large pot of water to the boil. When the water is boiling, add the spaghetti and possibly salt and cook for 4 minutes until al dente. Drain.
Meanwhile, wash the cucumber and halve in length. Remove the seed lists with a teaspoon and cut the flesh into bows.
Mix the cucumber in a bowl with the lettuce and pestrel egret. Season with pepper.
Divide the spaghetti over deep plates and spread the tomato sauce with meatballs over it. Serve the salad.