Broccoli pasta bake

Ingredients for 4 servings:

• 1 m.-large broccoli
• 300 g whole wheat pasta
• 150 g cherry tomatoes
• 1 onion(s)
• 100 g cooked ham
• 200 g sour cream
• 50 ml milk
• 2 m.-sized eggs
• 50 g gratin cheese
• 2 tsp rapeseed oil
• 1 tsp paprika powder
• Iodized salt
• pepper
• possibly chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Clean and wash the broccoli and divide it into small florets. Halve larger florets if necessary. Bring a pot of lightly salted water to a boil, then cook the broccoli florets for about 1 minute. Rinse with cold water, drain, and let it drain. Cook the whole-wheat pasta according to the package instructions, drain, and let it drain. Wash and halve the cherry tomatoes. Peel and dice the onion. Dice the cooked ham. Heat 1 teaspoon of rapeseed oil in a non-stick pan and sauté the onions for 2-3 minutes over medium heat until translucent. Add the ham and cook for 1-2 minutes. Preheat oven to 180°C (top/bottom heat: 160°C). Brush a casserole dish (approx. 25 x 30 cm) with 1 teaspoon of oil. Combine the pasta, broccoli, cherry tomatoes, and the onion and ham mixture in a bowl and pour into the casserole dish. In a mixing bowl, whisk the sour cream with the milk, eggs, and seasoning. Pour the mixture over the pasta and broccoli mixture and sprinkle with cheese. Bake in the oven for 35-40 minutes until golden brown. Optional: Sprinkle the casserole with chives at the end to serve. Alternative: If you prefer a vegetarian version of the broccoli and pasta casserole, you can simply omit the ham or replace it with the same amount of smoked tofu.