15 g (1/2 oz) 1 tbsp butter or margarine, softened
60 g (2 oz) 1/2 cup dried white breadcrumbs
175 g (6 oz) tricolour spaghetti
300 ml (1/2 pint) 1 1/4 cups Bechamel
1 egg yolk
125 g (4 1/2 oz) 1 cup Gruyere (Swiss) cheese, grated
salt and pepper
fresh flat-leaf parsley, to garnish
2 tsp olive oil
1 onion, chopped finely
1 bay leaf
150 ml (1/4 pint) 2/3 cup dry white wine
150 ml (1/4 pint) 2/3 cup passatta (sieved tomatoes)
1 tbsp tomato puree (paste)
1. Grease four 180 ml (6 fl oz) 3/4 cup moulds (molds) or ramekins with the butter or margarine. Evenly coat the insides with half of the breadcrumbs.
2. Break the spaghetti into 5 cm (2 inch) lengths. Bring a saucepan of lightly
salted water to the boil and cook the spaghetti for 5 - 6 minutes or until just tender. Drain well and put in a bowl.
3. Mix the Bechamel Sauce, egg yolk, cheese and seasoning into the cooked pasta and pack into the moulds (molds).
4. Sprinkle with the remaining breadcrumbs and place the moulds (molds) on a baking tray (cookie sheet). Bake in a preheated oven, 220°C/ 425°F/Gas Mark 7, for 20 minutes until golden. Leave to stand for 10 minutes.
5. Meanwhile, make the sauce. Heat the oil in a pan and fry the onion and bay leaf for 2 - 3 minutes or until just softened.
6. Stir in the wine, passata (sieved tomatoes), tomato puree (paste) and seasoning. Bring to the boil and simmer for 20 minutes or until thickened. Discard the bay leaf.
7. Run a palette knife (spatula) around the inside of the moulds (molds). Turn on to serving plates, garnish and serve with the tomato sauce.
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