Mini Pasta Bake
Mini pasta bake is a recipe with fresh ingredients from the dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g Ditalini (or other short pasta)
- Salz
- 1 Schalotte
- 30 g Butter
- 200 g Parmaschinken (in slices)
- butter (for the cups)
- 250 g crème fraîche
- 200 g Taleggio
- 8 Zweige Thymian
- 4 Eier
- Pfeffer (from the grinder)
- 40 g Semmelbrösel
Instructions
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1.
Cook pasta according to package instructions in plenty of salted water, rinse with cold water and drain well. Meanwhile line 12 greased small cups with parchment paper so that the paper overhangs the cup edges by about 2 cm.
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2.
Slice the ham into strips.
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3.
Peel and finely dice the shallot. Sauté in 20 g hot butter until translucent. Add the ham and remove from heat.
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4.
Distribute half of the pasta into the cups. Spread the ham-shallot mixture on top, then fill the remaining pasta into the cups (so that the pasta protrudes over the cup edges supported by the parchment).
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5.
Blend Crème fraîche and Taleggio with a mixer. Pull thyme leaves off the stems and chop. Set aside 4 stems for garnish. Mix chopped thyme with the eggs into the Crème fraîche mixture. Season with salt and pepper and pour over the pasta.
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6.
Sprinkle breadcrumbs on top and dot with remaining butter in small flakes. Bake at 180°C (356°F) on the second rack from below for about 30 minutes. Serve garnished with the leftover thyme stems.
