Pasta Casserole with Ham and Vegetables
by Editorial Staff
The tastier the pasta casserole, the tastier its ingredients. Pasta casserole with ham is a hearty, aromatic, bright, appetizing dish.
Servings: 7
Ingredients
- Olive oil – 3 tbsp
- Rusks – 4 tbsp
- Short pasta (horns, spirals) – 3 ¼ cups
- Prosciutto (Parma ham), chopped – 6 thin slices,
- Onionsred, chopped – 1 pc.
- Red pepper, chopped – 1 pc.
- Dried tomatoes, chopped – 2/3 cup
- Basil – 3 tbsp
- Grated Parmesan cheese – 1 glass
- Eggs – 4 pcs.
- Milk – 1 glass
Directions
- Preheat oven to 180 degrees. Lightly oil the round shape (30 cm). Sprinkle the bottom and sides of the mold with 2 tbsp crackers.
- Boil the pasta in salted water until al dente (to keep it slightly undercooked). Throw in a colander and transfer back to the pot.
- Heat 1 tablespoon in a skillet. l. olive oil over medium heat. Saute the ham and onion for 4-5 minutes. Add peppers, dried tomatoes and cook for 1-2 minutes. Toss with pasta, basil, and parmesan. Put in prepared form.
- Beat eggs with milk, add salt and pepper to taste. Pour the mixture over pasta. Season with salt and pepper the remaining crackers and stir with 2 tbsp oils. Sprinkle the breadcrumbs over the pasta pan. Bake the pasta casserole for 40 to 45 minutes.
- Cut the finished pasta casserole into triangles.
Enjoy your meal!
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