Hawaiian Spaghetti

Ingredients for 2 servings:

• 250 g spaghetti or leftover cooked pasta from the day before
• 100 g ham, cooked
• 1 can pineapple, either ready diced or cut into cubes later
• 4 tomatoes, fresh or a small can
• 100 g Gouda or a mixture of Gouda and Parmesan
• 2 tsp oregano
• Garlic to taste
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

If you want, you can preheat the oven to approximately 180°C (if you want to save money and think this isn’t necessary, you can do that later). If the spaghetti isn’t cooked yet, cook it as usual and drain it. Rub a small to medium-sized baking dish with a little olive oil and arrange the spaghetti in the dish. (If you prefer your spaghetti a little crispier, you can pre-bake it in the oven.) Cut the ham into cubes, and if you have pineapple rings, cut them into cubes as well. Grate the Gouda (and the whole Parmesan cheese, if desired). If you like more cheese, you can of course use more cheese. Cheese lovers will surely think of other cheeses to choose from—go ahead. Make a tomato sauce from the tomatoes (puree if necessary), season with salt and pepper, and stir in 1 teaspoon of oregano. If you like, you can also stir in a little garlic. Pour the tomato sauce over the pasta, roughly scatter the ham and pineapple on top, and sprinkle the cheese on top. (Caution: the dish may still be very hot.) Now return the dish to the oven and bake the casserole until the cheese is golden brown to your liking. 10-15 minutes is usually sufficient. This recipe is also very versatile, with salami, tuna, or similar ingredients. Vegetarians will certainly find plenty of ways to adapt the recipe.