Tomato-noodle casserole

Name: Tomato-noodle casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g ribbon noodles; 7-10 Tbsp Salt; 500 g Broccoli; 200 g cherry tomatoes; 1 (approx. 100 g) thick slice of cooked ham; 3 Eggs; 3/8 l low-fat milk; 50 g trussed tomatoes; 7-10 Tbsp Pepper; 1 TEASPOON getr. Oregano; 7-10 Tbsp Grease; 125 g Mozzarella "light" (9 % fat absolute); 7-10 Tbsp Basil; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g ribbon noodles
7-10 Tbsp Salt
500 g Broccoli
200 g cherry tomatoes
1 (approx. 100 g) thick slice of cooked ham
3 Eggs
3/8 l low-fat milk
50 g trussed tomatoes
7-10 Tbsp Pepper
1 TEASPOON getr. Oregano
7-10 Tbsp Grease
125 g Mozzarella "light" (9 % fat absolute)
7-10 Tbsp Basil
7-10 Tbsp Aluminium foil

Directions

1
Cook the pasta in plenty of boiling salted water for 8-10 minutes. Clean and wash broccoli and cut into florets. Cook for about 5 minutes. Quench, drain
2
Wash the tomatoes, cut them in half. Dice ham. Whisk eggs and milk. Finely dice dried tomatoes and stir in. Season with pepper, oregano and a little salt
3
Pour prepared ingredients into a greased casserole dish, pour egg milk over it. Cover with aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes
4
Cut the mozzarella into slices and spread on the casserole. Bake in the oven for about 15 minutes. Garnish with basil leaves