Summary

Ingredients

• 500 g pasta
• 300 g ham, cooked
• 200 g cheese, rated
• 1 can tomato (s), peeled
• 3 tomato (s), ripe, or approx. 20 cocktail tomatoes
• 2 cloves garlic)
• olive oil
• 1 bunch parsley
• 1 bunch chives
• possibly oregano
• possibly marjoram
• salt and pepper
• possibly tomato paste
• 125 ml cream

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Instructions

1. Cook the pasta a little harder than al dente. Quench and drain well.
2. Chop the herbs into small pieces. Add marjoram or oregano to taste.
3. Sauté the garlic in olive oil. Add all herbs. Then the peeled tomatoes from the can. Quarter the fresh tomatoes and add them to the pot. Let it boil well. Season with salt and pepper vigorously. If necessary, season with seasoned tomato paste or stir in approx. 125 ml of cream.
4. Grease a large baking dish with olive oil and fill half of the pasta into the dish. Place a third of the ham and cheese on the pasta. Pour in the remaining pasta, then the sauce and the cooked ham. Finally sprinkle the cheese on top.
5. In the oven at 180 ° C to 200 ° C for approx. 15 to 20 minutes.