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Recipe details
Baked Spaghetti Croquettes with Creamy Tomato Sauce
Spaghetti croquettes bound with egg, grated cheese, breadcrumbs, and basil, baked until crisp and served with a creamy tomato-garlic sauce.
≈ 236 kcal/100 g · ≈ 890 kcal/serving
45 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry spaghetti75 g
ripe tomato, finely diced120 g
garlic, minced5 g
Parmesan, grated15 g
heavy cream60 ml
aged grated Parmigiano Reggiano20 g
large egg1 pcs
olive oil15 ml
plain breadcrumbs30 g
fresh basil leaves, chopped5 g
salt2 g
black pepper0.5 g
Cookware and utensils
pot
large skillet
mixing bowl
baking sheet
parchment paper
tongs
Directions
01
Boil the spaghetti in salted water until just tender
Products
dry spaghetti — 75 g; salt — 2 g
Action
boil
Time
5 min
Temperature
boiling water
02
drain it thoroughly
Products
dry spaghetti — 75 g; salt — 2 g
Action
boil
Time
5 min
Temperature
boiling water
03
Whisk the egg in a bowl.
Products
large egg — 1 pcs
Action
whisk
Time
1 min
Temperature
room temperature
04
Toss the drained spaghetti with the egg, breadcrumbs, Parmesan, half of the Parmigiano Reggiano, basil, half the salt, and the pepper.
