Homemade pasta and ham casserole

Ingredients for 4 servings:

• 500 g pasta, raw
• 600 ml cream (3 cups of 200 g each)
• 800 ml water
• 1 tbsp, heaped cornstarch
• 400 g cooked ham
• 200 g cheese, grated
• 1 tbsp vegetable stock powder, instant
• 1 tbsp meat stock powder, instant
• 2 tbsp chives, in rolls
• salt and pepper
• nutmeg
• Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

without pre-cooking the pasta

Preheat the oven to 200°C (top/bottom heat). Pour the cream into a saucepan, refill each cream cup with water, and add it to the cream, so that there is approximately 1200 ml of liquid in the pan. Then refill one cup with cold water and stir in the starch. (Total water quantity = 800 ml, total cream quantity = 600 ml) Bring the cream to a boil, stir in the spices, instant broth, and chives. Finally, stir in the starch-water mixture and bring back to a boil, then simmer for about one minute. In the meantime, dice the ham and add it to a sufficiently large casserole dish with the pasta. Pour the cream mixture over the pasta and mix everything together again, sprinkle with the cheese, and bake the casserole for about 35 minutes at 200°C.