John Myers
Ingredients for 2 servings:
- ½ pack of pasta, spiral pasta
- 1 pack of Tomato al Gusto with herbs (or pureed, seasoned canned tomatoes)
- 5 tbsp cream (or a little more/less)
- 2 slice(s) ham, cooked
- 1 small can of peach(s), halved, of which about 5 pieces
- 1 tbsp peach juice (can)
- 1 pack of cheese, young Gouda (e.g. Frico)
- Salt
- pepper
- chili powder
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
when things have to go really quickly…
Pre-cook the pasta (but only lightly so it doesn’t get mushy afterwards). TIP: If you want it to go faster, heat the water in a kettle, add it to the pot with a little salt and bring to a boil. Let the pasta boil briefly. It goes EVEN faster if you have leftover (al dente!) pasta from the day before. Meanwhile, preheat the oven to 180°C. Dice the ham and peach halves. Then mix the tomato al gusto, cream, ham, peaches, peach juice, salt, pepper and a little chili powder well. Put the pasta in a casserole dish and pour the sauce over it. Dice the cheese and spread it generously until everything is covered. The casserole then goes in the oven for about 8-10 minutes. The cheese should be nicely melted, but not brown! ANOTHER TIP: It also tastes delicious if you leave out the ham from the sauce and use pork fillet/chicken breast fillet. Simply melt some fat in a pan, season the fillets with salt and pepper, and fry until crispy. Then, line a casserole dish with the fat. Pour the sauce over the fillets, then the cheese. You can also serve it with pasta (separately). If you don’t have any cream at home but still want to make this casserole, you can easily replace it with milk and a beaten egg. I’ve tried it myself, and it tastes just as good. This casserole is really super simple, and you really can’t go wrong with it.
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