Pasta casserole with broccoli and ham

Ingredients for 3 servings:

• 300 g pasta
• 500 g broccoli
• 100 g cooked ham (1 thick slice)
• 1 onion(s)
• 125 ml dry white wine
• 100 ml cream
• 100 ml sour cream
• 100 g cheese, freshly grated
• 2 tbsp olive oil
• salt and pepper
• nutmeg

Instructions

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

Bring a large pot of water to a boil and add plenty of salt. Rule of thumb: 100g pasta – 1 liter water – 1 heaped teaspoon salt (approx. 8g). Meanwhile, separate the broccoli into florets and stems. Peel and dice the stems; set aside separately from the florets. Dice the ham and onion and sauté in a large ovenproof pan with olive oil until translucent. Deglaze with white wine and allow it to almost completely evaporate. Add the cream to the pan and simmer briefly. Meanwhile, cook the pasta in boiling salted water for about 6 minutes. After about 3 minutes, add the broccoli and stem cubes to the pasta. Add the florets to the cooked pasta in the pot. After a few seconds, add the pasta, broccoli, and 2 ladles of pasta water to the pan with the ham and onion mixture (reserve the rest of the pasta water). Simmer everything for about 5 minutes, until the pasta is almost al dente (add more pasta water if needed). Stir in the sour cream and season with salt, pepper, and nutmeg. Sprinkle with cheese and bake for 15-20 minutes at 200°C top/bottom heat (180°C fan oven).