Pasta gratin with vegetables and ham
Spoonsparrow pasta gratin with vegetables and ham can be easily prepared and tastes great for dinner, lunch, and is perfect for take‑out.
Ingredients
- 400 g penne pasta
- Salt
- 300 g broccoli
- 150 g green asparagus
- 200 g turkey ham
- 125 g mozzarella
- 0.5 bunch Parsley
- 2 Eggs
- 100 ml heavy cream
- 50 g crème fraîche
- pepper (ground)
- nutmeg (optional)
Instructions
-
1.
Cook the penne according to package instructions in plenty of boiling salted water until al dente, drain and set aside.
-
2.
Meanwhile wash broccoli and asparagus. Cut broccoli into small florets. Trim woody ends of asparagus and peel lower third of stalks. Split asparagus lengthwise and cut into 5 cm pieces. Blanch broccoli and asparagus in boiling salted water for 3 minutes, then drain and shock with cold water.
-
3.
Dice turkey ham. Drain mozzarella and dice it as well. Wash parsley, dry, strip leaves and chop. Whisk eggs with heavy cream and crème fraîche. Season with salt, pepper, and stir in parsley. Add nutmeg if desired. Combine vegetables, ham, and pasta; transfer to a baking dish. Sprinkle mozzarella on top.
-
4.
Bake in preheated oven at 180 °C (160 °C fan‑forced) for about 30 minutes until golden. Serve warm.
