John Myers
Ingredients for 4 servings:
- 500 g tagliatelle pasta
- 300 g cooked ham
- 300g salami
- 500 g Gouda, young
- 200 g cream
- 2 garlic cloves
- ½ tsp salt and pepper
- ½ tsp sweet paprika powder
- ½ tsp Tabasco
- 1 tsp herbs de Provence
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes
Mother’s best casserole
Cook the pasta according to the package instructions. It should still be firm to the bite so it doesn’t become mushy during baking. Preheat the oven to 180°C fan/convection oven. While the pasta is cooking, cut the ham, salami, and 300g of the cheese into 1 x 1cm cubes. Mix the cream, paprika, Tabasco, Provençal herbs, salt, and pepper in a small bowl and press in the garlic cloves. Drain the cooked pasta and place it in a baking dish with the sauce and the diced ingredients. Stir briefly until everything is well combined. Grate the remaining cheese over the mixture. Place the baking dish uncovered on the middle rack and bake for approx. 20-30 minutes, depending on the oven, until the cheese is melted and browned. Tip: If you want to skip a step and like crispy pasta, you can dice all the cheese and add it to the mixture.
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