Summary

Ingredients

• 250 g taliatelle
• 1 bell pepper (s)
• 2 tomato (s)
• 150 g broccoli
• 50 g cooked ham
• 150 ml cream, or Cremefine for cooking
• 1 tablespoon cream cheese (herbal)
• 50 ml milk
• 1 slice (s) cheese (), alternatively a tablespoon processed cheese
• salt and pepper
• Chili powder
• Paprika powder
• Butter, or margarine, or oil
• cheese, grated

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Instructions

1. Cook the pasta in boiling salted water until al dente and drain.
2. Brush a baking dish with a little margarine, butter or oil. Pre heat the oven to 180 degrees celcius.
3. Wash the peppers and cut into small cubes, as well as the broccoli.
4. Pre-cook the broccoli in a separate saucepan, as it takes a little longer.
5. Chop the tomatoes as well and peel off the skin beforehand using hot steam, if desired. Also cut the ham into small cubes.
6. First heat a little butter in a saucepan. When the fat is hot, briefly cook the peppers, broccoli, tomatoes and ham. Turn the temperature down. Deglaze with cream and milk. Mix in the cream cheese while stirring. Season with salt, pepper and chilli.
7. Then add one or two slices of sliced cheese, as desired, so that the sauce has a firmer, creamier consistency. But watch out: the cheese pulls again in the oven and if there is too much cheese there is a risk that it will become too dry.
8. Now put the sauce together with the pasta in the baking dish, sprinkle with some cheese if necessary and put in the oven for about 15 minutes.