Summary

Ingredients

• 200 g pasta, farfalle
• 150 g artichoke hearts, a.d. Can
• 100 g cooked ham, cut into strips
• 2 tomato (s)
• 3 shallot (s), thinly sliced
• 1 clove garlic, chopped
• 2 tablespoon olive oil
• 75 g cheese, Gruyère, mountain cheese or Emmentaler, rated
• 1 egg (s)
• 100 g cream
• 1 tablespoon oregano, dried, rubbed, also more
• pepper, colored, a.d. Mill
• salt
• Basil, freshly chopped

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Instructions

1. Cook the pasta until al dente and drain well.
2. Peel the tomatoes and cut into slices approx. 5 mm thick. Drain the artichoke hearts and, depending on the size, quarter or eighth, remove the stalk if necessary. Steam the shallots and garlic in the oil until translucent, add the ham and roast briefly.
3. Mix the pasta with the ham and shallot mixture, seasoning well with oregano, pepper and salt. Put half of it in a greased baking dish. Spread the artichoke hearts on top and pour the rest of the pasta on top. Whisk egg and cream and pour over. Finally, top with the tomato slices and sprinkle with the cheese.
4. Baked in a preheated oven at 200 ° C top and bottom heat for approx. 20 - 30 minutes until the cheese has melted and has taken on the desired color.
5. Sprinkle with freshly chopped basil before serving.