Pasta and artichoke casserole topped with tomatoes and cheese

Ingredients for 2 servings:

• 200 g pasta, farfalle
• 150 g artichoke hearts, ad can
• 100 g cooked ham, cut into strips
• 2 tomatoes
• 3 shallots, thinly sliced
• 1 clove(s) garlic, chopped
• 2 tbsp olive oil
• 75 g cheese, Gruyère, mountain cheese or Emmental, grated
• 1 egg(s)
• 100 g cream
• 1 tbsp oregano, dried, shredded, optionally more
• n. B. Pepper, colored, ad mill
• n. B. Salt
• e.g. freshly chopped basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

à la garten-gerd

Cook the pasta al dente and drain well. Peel the tomatoes and cut into slices about 5 mm thick. Drain the artichoke hearts and cut into quarters or eighths depending on their size, removing the stems if necessary. Sauté the shallots and garlic in the oil until translucent, add the cooked ham and fry briefly. Mix the pasta with the ham and shallot mixture and season well with oregano, pepper, and salt. Place half of the mixture in a greased baking dish. Arrange the artichoke hearts on top and add the remaining pasta. Whisk the egg and cream and pour over the pasta. Finally, top with the tomato slices and sprinkle with the cheese. Bake in a preheated oven at 200°C (top and bottom heat) for about 20-30 minutes, until the cheese has melted and reached the desired color. Sprinkle with freshly chopped basil before serving.