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Pasta casserole with ham, carrots and zucchini

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Ingredients for 4 servings:

  • 6 carrots
  • 2 zucchinis
  • 100 ml vegetable stock
  • 120 g ham, raw, without fat
  • 480 g penne, cooked
  • salt and pepper
  • 4 tsp margarine
  • 2 tbsp flour
  • 250 ml low-fat milk
  • Nutmeg, grated
  • 4 tbsp cheese, grated
  • 2 tsp almond(s), flakes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the carrots and zucchini. Sauté the carrots in the broth for about 5 minutes. Add the zucchini and sauté for another 5 minutes. Cut the ham into strips and toss with the cooked pasta and vegetables. Season everything with salt and pepper and place in a casserole dish. Melt the margarine. Add the flour and mix well. Deglaze with the milk and stir until smooth. Season with nutmeg and salt. Pour the sauce over the casserole and sprinkle with cheese and flaked almonds. Bake in a preheated oven at 180°C on the middle rack for about 20 minutes.

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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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