Pasta casserole with ham

Name: Pasta casserole with ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2,5 l Chicken bouillon; 300 g Noodles (e.g. fork spaghetti); 150 g raw ham; 150 g Mountain cheese; 200 g Whipped cream; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2–3 Chive straws

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2,5 l Chicken bouillon
300 g Noodles (e.g. fork spaghetti)
150 g raw ham
150 g Mountain cheese
200 g Whipped cream
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2–3 Chive straws

Directions

1
Bring the bouillon to the boil in a wide saucepan. Cook the noodles according to the instructions on the packet. Drain, collecting approx. 100 ml of pasta water. Cut ham into strips and mix with the noodles. Cut the rind off the cheese, dice the cheese.
2
Whisk cream, pasta water and eggs with the whisk of the hand mixer, season well with salt, pepper and nutmeg. Put the pasta mixture into an ovenproof dish and pour the cream mixture over it. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
3
manufacturer) bake for about 45 minutes. Cover with cheese cubes approx. 15 minutes before the end of the cooking time.
4
Wash the chives, shake dry and cut into small rolls. Sprinkle over the casserole and serve.