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Pasta and leek casserole

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Ingredients for 4 servings:

  • 250 g tagliatelle pasta
  • 1 tbsp oil
  • 400 g carrot(s)
  • 500 g leek
  • 250 g cooked ham
  • 40 g butter
  • 40 g flour
  • 400 ml milk
  • 1 pinch of nutmeg
  • 4 tbsp Parmesan
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the tagliatelle in salted water with oil until al dente. Peel and trim the carrots, then cut them lengthwise into strips using a vegetable peeler. Cook in salted water for 10 minutes until soft. Trim the leek, cut them lengthwise into strips, wash them, and sauté them in a little salted water for about 5 minutes. Cut the ham into strips. For the sauce, melt the butter, sweat the flour in it, and deglaze with milk. Sprinkle in the cheese and dissolve it. Season the sauce with pepper and nutmeg. Carefully mix the pasta, vegetables, and ham. Then layer the sauce in a greased baking dish. Finish with the cheese sauce. Bake in a preheated oven at 200°C for 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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