Juicy pasta casserole with peas and cooked ham

Name: Juicy pasta casserole with peas and cooked ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Riccioli or Spirelli pasta; 7-10 Tbsp Salt; 200 g sliced boiled ham; 1/2 bunch Parsley; 4 Eggs (size M); 3/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 200 g frozen peas; 100 g grated, medieval Gouda cheese; 3 TABLESPOONS Breadcrumbs; 25 g Butter or margarine; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Riccioli or Spirelli pasta
7-10 Tbsp Salt
200 g sliced boiled ham
1/2 bunch Parsley
4 Eggs (size M)
3/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
200 g frozen peas
100 g grated, medieval Gouda cheese
3 TABLESPOONS Breadcrumbs
25 g Butter or margarine
7-10 Tbsp Grease

Directions

1
Put the noodles in boiling salted water and boil them for about 8 minutes until they are bubbling. In the meantime dice the ham. Wash parsley, dab dry and chop except for a little bit for garnishing. Beat the eggs, milk and parsley.
2
Season with salt, pepper and nutmeg. Pour the pasta onto a sieve, rinse briefly under cold water and drain. Mix the noodles, ham and frozen peas and place in a greased, ovenproof dish.
3
Sprinkle with cheese and pour the egg-milk evenly over it. Finally, sprinkle with breadcrumbs and spread fat in flakes on top. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 45 minutes.
4
Serve garnished with parsley.