Pasta and broccoli casserole with roasted almond flakes

Ingredients for 2 servings:

• 230 g pasta (Pfiffli)
• 400 g broccoli florets, without stems
• 25 g almond flakes
• 100 g cooked ham
• Fat for the mold
• 2 drops of oil, for the almonds
• 1 garlic clove(s)
• 125 ml cream
• 1 tbsp, heaped Parmesan, freshly grated
• 1 small onion(s)
• 1 small carrot(s)
• ½ tsp celery salt
• some pepper
• 2 pinches of mace or nutmeg
• 120 ml milk
• 1 tbsp flour
• 40 g Gouda, grated
• some parsley
• 1 tbsp butter, possibly heaped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

also vegetarian possible

Preheat the oven to 200°C fan/convection oven. Cook the pasta in salted water until al dente. Then drain and place in a baking dish brushed with oil. In the meantime, cut the broccoli into small florets and cook in salted water until tender. Drain well. Alternatively, you can cook it in a pan with very little water and oil. Finely chop the ham and scatter it over the pasta with the broccoli, or mix it a little with the pasta. For the sauce, peel the garlic and onion and chop very finely. Finely grate the carrot. Finely chop the parsley and set aside. In a sufficiently large pan, fry the garlic and onion with the carrot in butter. Sprinkle 1 tablespoon of flour over the pasta to make a roux. Slowly pour in the milk, stirring constantly with a whisk. Season with celery salt, pepper, and mace. Add the cream and simmer for about 1 minute. Stir in the parsley and Gouda cheese and immediately pour the sauce over the pasta mixture. Bake in the oven for about 15-20 minutes. Toast the flaked almonds in a pan with 2 drops of oil. Add to the finished casserole.