John Myers
Contents
show
Ingredients
For the casserole:
- 500 g Spaghetti
- 350 g Frozen peas
- Salt
- 1 Onion
- 1 Red peppers
- 100 g Ham and crust roast cold cuts or cooked ham
- 60 g Cabanossi
- 2 tbsp Butter
- 8 Sun-Dried tomatoes in oil, drained
- Black pepper
- 0,5 tsp "La Vera" paprika powder, smoked, mild
For the cast:
- 4 Eggs
- 200 ml Milk
- 200 g Cream
- 2 tbsp Freshly grated Parmesan
- 2 tbsp Frozen garden herbs mixture
- 2,5 tbsp Ajvar mild
- 1 tsp Italian spice mix
- Salt
- Black pepper
For gratinating:
- 180 g Freshly grated Emmental
Instructions
- Cook the spaghetti and peas in salted water until they are firm to the bite and drain. Rinse the peas with cold water. Preheat the oven to 200 degrees (top and bottom heat). Peel the onion, clean and wash the peppers. Dice the onion, roast meat and peppers, cut the Cabanossi into slices. Cut the sun-dried tomatoes into strips.
- Heat the butter in a pan and fry everything in it for about 5-7 minutes, add the sun-dried tomatoes after 5 minutes. Season with black pepper and paprika powder. For the topping, whisk together the eggs, milk, cream, Parmesan, herbs and ajvar. Season well with the Italian spice mixture, salt and pepper.
- Spread the spaghetti in a large baking dish. Add the peas to the Cabanossi onion mixture and mix with the noodles. Spread the icing evenly on top, then sprinkle with the Emmental. Bake in the middle of the oven for about 45 minutes until the cheese is nicely browned. Then arrange and serve. A fresh salad of your choice tastes good with it, this time we had a tomato and cucumber salad. Good Appetite :-).
Nutrition
Serving: 100gCalories: 248kcalCarbohydrates: 27.8gProtein: 7.8gFat: 11.6g
