Spaghetti casserole in a skillet
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Nutritional value per serving:
Calories 262, total fat 15 G., saturated fats 7 G., proteins 13 G., carbohydrates 18 G., fiber 1 G., cholesterol 153 mg, sodium 319 mg, sugar 3 G.
Calories 262, total fat 15 G., saturated fats 7 G., proteins 13 G., carbohydrates 18 G., fiber 1 G., cholesterol 153 mg, sodium 319 mg, sugar 3 G.
This surprisingly simple casserole is made in an oven-safe skillet. You first fry an egg, then top it with cooked spaghetti, sprinkle with grated mozzarella and Parmesan, and broil in the oven until the cheese melts and the casserole sets. What makes this pasta so special are the contrasting flavors of salty capers and sweet raisins scattered throughout the casserole. Cut into pieces and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g spaghetti
- 1/4 cup dried capers
- 1/4 cup golden raisins
- 1/4 tsp crushed red pepper flakes
- 55 g unsalted butter
- 8 large eggs
- 2 tablespoons extra-virgin olive oil
- 0.5 tbsp. grated parmesan
- 220 gr. grated mozzarella (2 tbsp.)
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Recipes with similar ingredients: spaghetti pasta, capers, raisin, red pepper flakes, butter, eggs, Parmesan cheese, mozzarella cheese
Cooking the dish according to the recipe:
- Preheat the oven to broil, positioning the rack 15 cm from the heating element. Bring a large saucepan of salted water to a boil.
- Add the pasta to the water and cook according to package directions. Drain and immediately return the pasta to the pot. Toss the spaghetti with the capers, raisins, red pepper flakes, and 3 tablespoons of butter until well coated.
- In a medium bowl, whisk the eggs with the olive oil, 1 teaspoon salt, and freshly ground black pepper to taste. In a large oven-safe nonstick skillet, heat the remaining 1 tablespoon butter over medium heat. Add the beaten eggs and cook, without stirring, until set on the bottom, about 30 seconds. Then lift with a spatula, allowing the uncooked egg to drip to the bottom of the skillet. Repeat until the eggs are almost completely set but still runny. Evenly arrange the pasta on top of the eggs and sprinkle with cheese. Broil in the oven, watching carefully to prevent burning, until the cheese has melted and the eggs are completely set, about 3 minutes. Slice into wedges and serve.
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