Spaghetti pie with button mushrooms

A wonderful, homely and comforting dish. It's easy to make, and it can feed the whole family. It's also quite economical – you can use spaghetti cooked the day before. The pie turns out unusually tasty, filling and attractive, and your family will happily eat it. Give it a try!

Ingredients: 500 g cooked spaghetti 600 ml milk 150 g champignons 40 g Parmesan 30 g flour 2 eggs 4 garlic cloves 2 tbsp vegetable oil salt to taste freshly ground black pepper to taste fresh herbs for serving

Rinse the champignons and cut off the stems level with the caps. Keep the stems. Place the mushroom caps in a frying pan greased with oil beforehand. Add salt and pepper.

Finely chop the mushroom stems. Peel and mince the garlic. Heat the vegetable oil in a frying pan and fry the mushroom stems with the garlic, stirring, for 7 min.

Add the flour. Fry, stirring, for 2 min. Then pour in the milk, bring to a boil and cook until thickened.

Grate the Parmesan on a fine grater. Whisk the eggs and combine with the flour sauce. Add the cooked spaghetti and mix.

Preheat the oven to 180 °C. Spread the resulting mixture into a mould over the mushroom caps. Place in the oven for 35-40 min.

Cool slightly and turn out onto a board, garnish with herbs if desired, cut and serve.

Enjoy your meal!

Tip: leftover pasta can be stored in the refrigerator for up to 3 months without losing quality.