Spaghetti Hawaii
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti or leftover cooked pasta from the day before
- 100 g ham, cooked
- 1 can pineapple, either ready in cubes or cut into cubes later
- 4 tomato (s), fresh or a small can
- 100 g Gouda or a mixture Gouda and Parmesan
- 2 teaspoons oregano
- Garlic to taste
- olive oil
Print Recipe
Pin Recipe Instructions
- If you want, you can preheat the oven to approx. 180 ° C (if you want to save and think that is not necessary, you can do that later).
- If the spaghetti has not yet cooked, cook it normally and strain it.
- Rub a small - medium sized baking dish with a little olive oil and spread the spaghetti in the dish. (If you prefer the spaghetti a little more crispy, you can pre-bake it in the oven). Cut the ham into cubes and if you still have pineapple rings, cut them directly into cubes. Grate the Gouda (and if necessary the Parmesan in one piece). If you like more cheese, you can of course use more cheese. Cheese fans are sure to come up with completely different types of cheese - go ahead.
- Make a tomato sauce from the tomatoes (puree if necessary), season with salt and pepper and stir in 1 teaspoon of oregano. If you like, you can stir in a little garlic.
- Pour the tomato sauce on the pasta, roughly spread the ham and pineapple on top and sprinkle the cheese on top. (Attention, the mold may still be very hot).
- Now put the pan back in the oven and bake the casserole until the cheese is browned. Usually 10-15 minutes will be enough.
- This recipe can also be varied very nicely and e.g., with salami, tuna or the like. Vegetarians will certainly find plenty of ways to modify the recipe.
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