Recipe: Casserina

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	Users > Robert Beaupre > EGGtoberfest2006 > Casseroles > Casserina

Casserina

Casserole with German spaetzle (pasta), spinach and a tomato and cream topping covered by parmesan cheese.

Ingredients:
2 pkg		Spaetzle (or can use short egg noodles if you cannot find Spaetzle)
1 can (15.5 oz)		Diced tomatoes
1 pint		Whipping cream
2-3 pkg		Shredded parmesan cheese
2-4 Tbs		Oregano
2-4 Tbs		Basil
		Salt, Pepper
4		Eggs
2 pkg		Spinach leaves (fresh or frozen)

Preparation Directions:

Cook the Spaetzle al dente - as described on the pack (about 20 minutes)and fill the bottom of the casserole with it

Spread the spinach on top of the spaetzle as the second layer

Mix the diced tomatoes, whipping cream, 2 tbsp oregano + 2 tbsp basil, salt and (black and green) pepper and the eggs with 1 pack of shredded parmesan cheese

Fill the casserole with the tomato-mix and put the rest of the parmesan on top of it

Spread two tbsp oregano and basil and pepper on top

Cooking Directions:

The egg should have a temperature of about 400° F

The casserole needs about 30-40 minutes. Allow to rest for10 minutes after removing.