Pumpkin pasta bake

Ingredients for 4 servings:

• 500 g pasta (spirelli)
• 2 onions
• ½ pumpkin(s) (Hokkaido)
• 200 g ham, diced
• 500 ml milk
• 200 ml cream
• 200 ml broth
• 2 eggs
• 200 g cheese, grated
• salt and pepper
• Fat for the mold
• nutmeg

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel the onions and dice them into small cubes along with the pumpkin (the skin can be used with the Hokkaido pumpkin). Mix them with the uncooked pasta and diced ham and place in a greased casserole dish. Whisk together the milk, cream, broth, and eggs. Add salt, pepper, and nutmeg (other spices are optional). Pour the liquid over the pasta. Simmer in a preheated oven at 175°C (convection oven) for about 20 minutes, stirring occasionally (about 4-5 times) – adding a little more liquid (milk or broth) if necessary. When the pasta has reached the desired consistency (I personally like it al dente), sprinkle the cheese over the pasta. Then reduce the oven temperature to 200°C (top/bottom heat) and let the cheese melt for about 5-10 minutes. Serve hot.