Pasta Casserole From the Baking Sheet

A great pasta dish for any occasion:

1. cook the pasta in enough salted water according to package instructions until al dente, rinse with ice cold water and drain well.

In the meantime, clean the leeks, cut them in half lengthwise, rinse them thoroughly, cut them into fine strips and blanch them in boiling hot salted water for about 3 minutes.

Rinse and dry the tomatoes, cut them into quarters and remove the stalks. Grease a baking tray well. Cut the ham slices into thin strips. Remove the rind from the cheese and grate coarsely. Preheat the stove to 180 degrees (convection oven 150 degrees, gas mark 2-3). 4.

Spread a layer of pasta evenly on the baking tray. Arrange the leek, ham and tomatoes as strips on top. 5.

Mix the cream cheese with whipped cream, milk and eggs in a baking bowl, season with pepper, salt, paprika powder and cayenne pepper and spread evenly on the casserole. While doing this, jiggle the baking sheet a tiny bit to make sure the liquid gets everywhere.

Sprinkle the cheese shavings over the baking sheet. Place the butter on top in flakes and bake on the middle rack of the oven for about 45 minutes.

Unit each

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