Maultaschen al forno

Ingredients for 5 servings:

• 900 g Maultasche(s), from the refrigerated section
• 150 g cooked ham, sliced
• 200 g cheese, grated
• 40 g butter
• 35 g flour
• 250 ml broth, e.g. vegetable broth
• 300 ml milk
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for a casserole dish approx. 25 x 25 cm

Grease a 25 x 25 cm baking dish. Cut the Maultaschen into finger-thick slices and grate the cheese or buy it already grated. Preheat the oven to 190 – 200 °C (top/bottom heat). For the béchamel sauce, melt the butter in a saucepan, sprinkle the flour over it, stir in well with a whisk, and sauté for about 2 minutes until lightly browned; it should not brown. Gradually add the stock and milk, stirring constantly, until a smooth sauce forms. Simmer for about 5 – 10 minutes. Season with salt, pepper, nutmeg, and other spices to taste. Spread a layer of Maultaschen in the dish, place half of the ham on top, and spoon about 2/3 of the sauce on top. Sprinkle with about half of the cheese. Arrange the remaining Maultaschen on top of the cheese and place the remaining ham on top. Pour the remaining béchamel sauce and cheese over the top. Bake in the oven at 190-200°C (top/bottom heat) for about 30 minutes on the middle rack. Tip: Cover the casserole for the first 20 minutes to keep it moister. Then bake uncovered until the desired degree of browning is achieved.