Spaghetti casserole with Black Forest ham and garlic

Ingredients for 4 servings:

• 500g spaghetti
• 5 cloves garlic, or more
• 2 m.-sized onion(s)
• 1 cup sour cream
• 1 ½ cup(s) vegetable broth, or stock
• 250 g cheese (Gouda), grated
• Salt
• pepper
• e.g. chili powder
• Butter or olive oil
• 250 g Black Forest ham, or more to taste

Instructions

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

Cook the spaghetti in plenty of salted water and broth, if desired, until al dente. Preheat the oven to approximately 180°C (top/bottom heat) or fan-assisted (depending on your stove). Cut the ham into finger-width strips, dice the onions, and dice the garlic. Heat the pan until hot, add butter or olive oil, and fry the ham evenly. Add the onions and stir everything thoroughly. Add the garlic and fry briefly. Deglaze with the 1.5 cups (approx. 350 ml) of vegetable broth. Let it cook for 2-3 minutes. Then add the sour cream and stir in. Season with salt and plenty of pepper, and add chili to taste. If the sauce becomes too runny, a knob of cold butter will help, or you can use a sauce thickener in a pinch. The sauce should have a nice creamy consistency. Drain the spaghetti and add a generous knob of butter to the pasta. While the butter is melting in the pasta, rub the baking dish with a little olive oil. Pour the pasta into the dish, pour the sauce over it, and mix everything well. Sprinkle the grated cheese over the pasta and bake in the oven. It tastes best when the cheese has melted and is still nicely stringy.