John Myers
Ingredients for 2 servings:
- 250 g pasta, cooked
- 5 m.-large tomato(s)
- 100 g cooked ham
- 150 g mushrooms from the can
- 5 slices of processed cheese
- 200g mozzarella
- Tomato ketchup
- Basil, dried
- onion powder
- salt and pepper
- Fat for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Recycling leftovers
Grease a small casserole dish, about 8 cm deep (mine is about 18 cm across). Cover the bottom with a layer of pasta. Slice the tomatoes. Place the slices on top of the pasta and add a dollop of ketchup to each slice. Sprinkle with some basil, onion powder, pepper, and salt. Place another thin layer of pasta on top. Drain the mushrooms, dice the ham, and mix both together. Spread the mixture over the new layer of pasta and top with the sliced tomatoes. Then spread another layer of pasta and the remaining tomato slices on top. Add more ketchup, basil, onion powder, pepper, and salt. Slice the mozzarella and spread it on top. Bake the casserole in an oven preheated to 225°C (top/bottom heat) for about 30 minutes, until the cheese is browned. Enjoy.
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