Savoy cabbage and pasta casserole

Ingredients for 4 servings:

• 250 g pasta
• 1 small savoy cabbage
• 1 small onion(s)
• 1 tbsp olive oil
• 200 g lean ham cubes
• 200 g herb cream cheese, 5% fat
• 200 g milk, 1.5% fat
• 2 tbsp breadcrumbs
• 20 g butter flakes
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

suitable for WWII, children’s hit

Cook the pasta in salted water according to the instructions. Trim the savoy cabbage and cut it into thin strips. Chop the onion and sauté it in 1 tablespoon of oil until translucent. Add the diced ham and fry it vigorously. Briefly fry the savoy cabbage, deglaze with 4 tablespoons of water, and sauté for 10 minutes. Whisk the cream cheese with milk and season generously with salt and pepper. Mix everything with the pasta and pour into a baking dish. Sprinkle with breadcrumbs and dot with butter. Bake in a preheated oven at 200°C (top/bottom heat) for about 25-30 minutes. This is one of my children’s favorites.