Summary

Ingredients

• 6 carrot (s)
• 2 zucchini
• 100 ml vegetable stock
• 120 g ham, raw, without fat
• 480 g penne, cooked
• salt and pepper
• 4 teaspoon margarine
• 2 tablespoon flour
• 250 ml milk, low in fat
• Nutmeg, grated
• 4 tablespoon cheese, grated
• 2 teaspoons almond (s), flakes

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Instructions

1. Cut the carrots and zucchini into cubes. Sauté the carrot cubes in the broth for about 5 minutes. Add the zucchini cubes and cook for another 5 minutes. Cut the ham into strips, mix with the cooked pasta and vegetables. Season everything with salt and pepper and place in a baking dish.
2. Melt the margarine. Add flour and stir well. Deglaze with the milk and stir into a smooth sauce. Season with nutmeg and salt. Pour the sauce over the casserole and sprinkle with cheese and flaked almonds. Bake in the preheated oven at 180 ° C on the middle rack for about 20 minutes.