Spiral Pasta Tomato Gratin with Ham and Corn

Ingredients

• 300 g spiral pasta
• 700 g meat tomatoes
• 200 g cooked ham
• 340 g sweet corn (frozen or canned)
• butter (for the pan)
• black pepper (freshly ground)
• 4 eggs
• 150 ml milk
• 100 g whipping cream
• 1 bunch flat‑leaf parsley
• 70 g grated Parmesan
• 2 tbsp breadcrumbs
• 30 g Butter

Instructions

1. 1.

   Cook pasta according to package instructions until al dente and rinse with cold water.

2. 2.

   Score tomatoes crosswise, blanch them, then peel. Cut off stem ends and slice flesh into thick rounds.

3. 3.

   Dice ham and thaw or drain corn.

4. 4.

   Grease a fire‑proof baking dish. Layer ingredients in order, seasoning each layer with salt and pepper, finishing with pasta.

5. 5.

   Whisk eggs with milk and cream. Wash parsley, finely chop, add to the mixture, and pour over the pasta.

6. 6.

   Mix parmesan with breadcrumbs and sprinkle over the casserole; top with butter shards.

7. 7.

   Bake in a preheated oven at 200 °C (or 180 °C fan) for about 35–40 minutes.

8. 8.

   If needed, cover with foil during baking.