Tomato pasta casserole

Ingredients for 4 servings:

• 200 g pasta, green
• ½ liter of salt water
• 750 g tomatoes
• 150 g cooked ham
• 3 eggs
• 125 ml milk
• 2 tbsp parsley, chopped
• 2 tbsp chives, finely chopped
• salt and pepper
• 100 g cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Add green pasta to boiling salted water and bring to a boil, stirring occasionally. Cook for about 8 minutes, then pour cold water over the tomatoes and drain. Briefly place the tomatoes in boiling water, then rinse in cold water. Skin and remove the stem ends and slice the tomatoes. Cut the cooked ham into small pieces. Grease a baking dish. Layer the tomato slices, diced ham and pasta. Beat the eggs with the milk. Stir in the parsley and chives and season with salt and pepper. Pour the egg wash over the pasta. Spread the cheese over the pasta. Place the dish on the oven rack. Cover the casserole with aluminum foil towards the end of the baking time, if necessary. Preheat the oven to 200°C and bake for about 35 minutes.