Pasta Bake: 3 Delicious Recipes

Pasta bake: The meat version

You can make this ham and cheese pasta casserole in no time.

1. For four portions you need 150 grams of raw ham, 150 grams of mountain cheese, 300 grams of pasta (penne or farfalle are best here), 150 milliliters of milk, 150 milliliters of sour cream, and two medium-sized eggs.
2. Preheat the oven to 200 degrees in an electric oven or 175 degrees in a gas oven.
3. First, bring 2 liters of water to a boil with two teaspoons of salt. Cut the ham into strips and roughly grate the piece of mountain cheese. Then cook the noodles according to the package instructions.
4. Mix milk, sour cream, eggs, and half the cheese and season well with salt, pepper, and nutmeg. Drain the pasta and mix with the ham in a large casserole dish.
5. Then pour the egg, milk, sour cream, and cheese mixture over it, mix it all up again and finally sprinkle the other half of the cheese over it.
6. Now bake the casserole in the oven for about 15 minutes.

Pasta bake: The vegetarian version

This vegetarian pasta casserole with cherry tomatoes and chives also tastes good.

1. For four servings you need 250 grams of colorful pappardelle pasta, 100 grams of spring onions, 75 grams of Gouda cheese, 75 milliliters of milk, three eggs, 125 grams of cherry tomatoes, and five stalks of chives.
2. Preheat your oven. If it is an electric stove then at 200 degrees, with a gas stove at 175 degrees convection.
3. Prepare the noodles in boiling salted water according to package directions. Grease the casserole dish, then add the cooked and drained pasta.
4. Clean the spring onions and cut them into rings.
5. Grate the cheese and mix two-thirds of it with the eggs and milk in a bowl. Season the mixture generously with salt and pepper, then pour the mixture over the pasta.
6. Then bake the casserole in the preheated oven for 20-25 minutes. Clean and cut the chives and sprinkle them over the finished casserole.

Pasta bake: The vegan version

Yes, there are also vegan versions of the pasta bake. We present one of them here.

• For four servings you need 500 grams of pasta, 340 grams of mushrooms, 140 grams of spinach, a cauliflower, vegan cheese or yeast flake cheese sauce, 350-450 milliliters of vegetable stock, three cloves of garlic, 80 milliliters of coconut milk, one to two teaspoons of onion powder, a teaspoon of garlic powder, two teaspoons of dried Italian herb mix, and some chili flakes.
• Preheat your oven. If it is an electric stove then at 200 degrees, with a gas stove at 175 degrees convection.
• Clean the cauliflower and cut it into cauliflower florets, which you then boil in salted water for 15-20 minutes until they are soft.
• In another saucepan, cook the pasta according to the package directions. When the cauliflower is soft, place it in a blender or food processor and blend with the vegetable stock, garlic, coconut milk, spices, and salt and pepper. The sauce should then be creamy.
• Now heat some oil in a pan and fry the mushrooms over medium heat. After five minutes, add the fresh, washed spinach and fry for a few minutes
• Then, in a large bowl, toss the cooked pasta with the cauliflower sauce and add the mushrooms and spinach. Then pour it all into a casserole dish.
• Finally, add some vegan cheese or a cheese sauce made from yeast flakes, and then put the casserole in the preheated oven for 20 minutes.