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Pasta bake à la Steffi and Dirk

updated

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Ingredients for 4 servings:

  • 250 g pasta shells
  • 1 large carrot(s)
  • 1 small zucchini
  • 1 bell pepper(s), red
  • 2 spring onions
  • 50 g diced ham
  • 50 g cheese, grated
  • 100 ml cream
  • 100 ml milk
  • 1 tsp vegetable broth
  • 1 tbsp tomato paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

The short version of this recipe: Open the fridge, take out any leftover vegetables, and chop them up. Dice the ham too, or use pre-cut cubes. Layer everything with the cooked pasta in a casserole dish and mix. Pour a sauce made from milk, cream, broth, and leftover tomatoes or tomato paste in any combination over the top. Grate a bit of cheese over it to brown it, and bake in an oven preheated to 200°C (fan oven) for about 20 minutes on the middle rack. The long version of this recipe isn’t any longer, just stick slavishly to the list of ingredients to ensure it turns out well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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