Quick Spaghetti Casserole (Print Version)

# Ingredients:

→ Main components

01 - 300g spaghetti (or pasta of your choice)

02 - 300g frozen mixed vegetables (peas and carrots)

→ For the creamy sauce

03 - 200g heavy cream

04 - 100ml milk

05 - 30g Parmesan cheese, freshly grated

06 - 2 egg yolks

07 - 1 teaspoon vegetable bouillon powder

→ Seasonings & topping

08 - 100g cheese, grated (Gouda or mozzarella work well)

09 - Salt to taste

10 - Freshly ground black pepper

11 - A pinch of ground nutmeg

# Instructions:

01 - Cook the spaghetti in salted water until al dente, according to package instructions. Meanwhile, allow the frozen vegetables to thaw. Preheat your oven to 350°F (180°C).

02 - In a medium bowl, whisk together the heavy cream, milk, grated Parmesan, bouillon powder, and egg yolks until smooth. Season with salt, pepper, and a pinch of nutmeg.

03 - Drain the pasta and transfer to a large baking dish. Add the thawed vegetables and pour the cream sauce over everything. Gently mix to ensure all the pasta is coated with sauce. Sprinkle the grated cheese evenly over the top.

04 - Bake in the preheated oven for 20-30 minutes, until the cheese is melted and golden brown and the sauce is bubbling around the edges. Let stand for 5 minutes before serving.

# Notes:

01 - This is a quick and versatile family recipe that comes together in no time for busy weeknights.

02 - Feel free to customize with different vegetable combinations - broccoli, bell peppers, or zucchini all work beautifully.

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