Pasta casserole with crust

Ingredients for 4 servings:

• 500 g pasta (spiral pasta)
• 5 eggs
• 250 ml whipped cream
• 250 ml milk
• 1 stalk(s) leek
• 200 g cooked ham, sliced
• 200 g cheese, medium-aged Gouda
• 4 tbsp breadcrumbs
• some salt and pepper
• some nutmeg
• 6 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the pasta in plenty of boiling salted water until al dente, drain, rinse with cold water, and drain well. Whisk the eggs with the cream and milk, and season with salt, pepper, and nutmeg. Trim the leeks, halve them lengthwise, wash them thoroughly, and finely chop them. Heat 2 tablespoons of olive oil in a large pan and sauté the leeks over medium heat for about 4 minutes, seasoning with salt and pepper. Dice the ham. Grate the cheese and mix with the breadcrumbs. Grease a deep baking tray with 2 tablespoons of olive oil. Mix the pasta with the leeks and ham and spread on the tray. Pour the egg and cream mixture over the pasta. Sprinkle the cheese and crumb mixture evenly over the pasta. Drizzle everything with 2 tablespoons of olive oil. Bake the pasta casserole in a hot oven at 220°C (200°C fan oven) on the middle rack for 20 to 25 minutes until golden brown. We always serve it with a bit of ketchup.