Summary

Ingredients

• 250 g penne riate or other short pasta
• Salt water
• 200 g ham, raw, diced
• 200 g cheese (Appenzeller), rated
• 1 small Can (s) pineapple pieces
• 1 cup whipped cream
• 250 ml milk
• 1 tablespoon tomato paste
• 1 tablespoon thyme, dried
• 1 teaspoon vegetable stock, grained
• pepper
• some sauce thickener, lighter

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Instructions

1. Cook the pasta in salted water until al dente. Meanwhile, put the cream and milk in a saucepan and simmer gently.
2. Add tomato paste and ham, season with thyme, vegetable stock and pepper. Thicken the sauce slightly (!) With the sauce thickener. Add 2/3 of the Appenzeller and stir into the no longer boiling sauce. Add the drained pineapple pieces and mix the cooked noodles with the sauce. Boiled ham and Emmentaler are not suitable for this dish, they have too little taste.
3. Pour the mixture into a baking dish and sprinkle with the remaining cheese. Bake at 180 ° C (convection) for approx. 20 minutes in the preheated oven on the middle rack.