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The best pasta and ham casserole

updated

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Ingredients for 4 servings:

  • 500 g fusilli, raw
  • 500 g cooked ham
  • 500 ml cream
  • 700 ml milk
  • 50 g butter
  • 2 egg yolks
  • 2 large onions
  • 2 tbsp flour
  • 2 handfuls of parsley, fresh
  • e.g. Parmesan
  • nutmeg
  • pepper, black
  • 400 g grated cheese (e.g. Gouda or Emmental)
  • 2 tbsp butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

in delicious cream sauce

Dice the onions and ham and fry in butter. Then add the flour and stir until lightly browned. Deglaze with cream and milk and bring to a boil. Remove from the heat and stir in the egg yolks. Season with Parmesan, parsley, pepper, and nutmeg. Place the uncooked pasta in a greased baking dish and sprinkle with cheese (I use Gouda or Emmental). Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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