Pasta bake from the tray, Inge's style

Ingredients for 4 servings:

• 400 g ribbon noodles (tagliatelle)
• 750 g leek
• 500 g tomatoes
• 600 g ham, cooked, in thick slices
• 300 g cheese (Edam), grated
• 500 g cream cheese, grainy
• 250 g cream
• 250 ml milk
• 4 eggs
• Black pepper, freshly ground
• Cayenne pepper
• Paprika powder
• Salt
• 3 tbsp butter

Instructions

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

Cook the pasta until al dente, rinse in cold water, and drain well. Meanwhile, trim the leek, halve lengthwise, wash thoroughly, and cut into thin strips. Then blanch in boiling salted water for about 3 minutes, rinse, and drain well. Wash, dry, and quarter the tomatoes, removing the stems. Grease a baking tray well. Cut the ham slices into thin strips. Preheat the oven to 180 degrees Celsius. Spread a layer of pasta on the baking tray. Arrange the leek, ham, and tomatoes in strips on top. In a bowl, whisk the cream cheese with the cream, milk, and eggs. Season well with paprika, salt, pepper, and cayenne pepper, and spread over the casserole. Shake the tray slightly to ensure the liquid gets evenly distributed. Sprinkle the tray with the grated cheese. Place some butter on top and bake on the middle rack of the oven for about 45 minutes.