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

  1. Preheat oven to 180 degrees. Lightly oil the round shape (30 cm). Sprinkle the bottom and sides of the mold with 2 tbsp crackers.
  2. Boil the pasta in salted water until al dente (to keep it slightly undercooked). Throw in a colander and transfer back to the pot.
  3. 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.
  4. 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.
  5. Cut the finished pasta casserole into triangles.

Enjoy your meal!

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