Summary

Ingredients

• 400 g pasta (macaroni)
• 1 onion (s)
• 3 cloves garlic
• 4 beefsteak tomato (s), (approx. 600 g)
• 250 g ham, cooked
• 6 tablespoon oil (olive oil)
• 4 tablespoon herbs, chopped
• 250 ml sour cream
• 250 ml whipped cream
• 3 egg (s)
• 1 egg (s), including the yolk
• 125 g mozzarella
• 3 slices ham, cooked, thinly sliced
• 6 basil leaves
• salt and pepper

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Instructions

1. Cook the macaroni in plenty of salted water until al dente, strain, rinse and drain well. Spread the casserole dish (content approx. 2 1/2 l) with butter. Preheat the oven to 200 ° C. Peel onion and garlic, cut tomatoes horizontally, core. Chop the tomatoes, ham, onions and garlic into small cubes. Sweat the onion and garlic in olive oil, add the ham and tomatoes and simmer on a low heat for about 5 minutes, stirring frequently. Take the tomato sauce off the fire, season with salt and pepper, mix in the herbs. Cut the mozzarella into thin slices. Whisk the sour cream, whipped cream, eggs and egg yolk well, season with salt and pepper. Alternately fill the pan with macaroni and tomato sauce (start with macaroni), pour over the topping and cover with ham and mozzarella slices and basil leaves. Bake the casserole in the preheated oven for about 40 minutes. If the casserole takes on color too quickly, cover with aluminum foil.