Backstage Casserole with Pasta and Ham À La Claus

Summary

Ingredients

• 500 g pasta
• 200 g cooked ham
• 200 g cream
• 200 g sour cream
• 200 g processed cheese
• 2 egg (s)
• 0.25 liter ¼ milk
• 1 bag / s cheese, grated, approx. 200 g
• Oil or butter for the mold
• salt and pepper

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Instructions

1. For the pasta, bring a large pot of salted water to the boil. Pasta professionals recommend 1 liter for 100 grams of pasta for dried goods and never add oil to the water! When the water is bubbly, cook the pasta al dente. It is best to remove them individually with a fork and check whether the correct consistency has been achieved! Then drain the water and put the pasta in the greased baking dish.
2. Cut the ham into small pieces / strips and fry briefly in a pan with a little oil / butter. Then add the cream, sour cream and processed cheese, stir and season with salt and pepper.
3. For a casserole, the mixture should be firm after baking in the oven. To do this, mix eggs and milk, mix them in a bowl and then add to the slightly cooled sauce. This need not be!
4. Then mix the sauce with the pasta in the baking dish and sprinkle with the grated cheese.
5. Tip:
6. Most of the time, I only served the pasta in the sauce, gratinated with cheese. The mixture remains liquid like a normal pasta sauce.
7. Then bake the casserole for about 10 to 15 minutes at 200 ° C top / bottom heat in the oven until the cheese is lightly golden brown.
8. Take the pasta out of the oven, let it cool down a little and serve. A fresh salad goes well with it.
9. Tips:
10. You can of course use almost all types of cheese for gratinating. The Italians mostly use mozzarella. This can also be used fresh, it can be easily torn apart and then put on. Feta or blue cheese is also very tasty.
11. I have prepared various variations, there are hardly any limits to your own preferences when choosing the pasta shape and creativity with the ingredients. So you can of course use fresh onions and garlic or various fresh vegetables and mushrooms when frying or steaming. Canned or frozen vegetables are also easy to process.
12. If you orient yourself to the most popular pasta sauces, you naturally think of Napoli (with tomatoes and vegetables) or Bolognese (with minced meat). But even here you can use tomato paste, tomato puree or peeled tomato pieces from the can. Mixing tomatoes and cream / cheese is also very tasty.
13. Meat lovers can also use various varieties or types. You can vary your taste from pork, beef, gyros, sausage or poultry to fish.
14. Of course, these pasta dishes also taste great with meat substitutes or without meat!

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