Pasta Casserole with Leeks and Dill

Preheat oven to 190 degrees. Cook the ribbon noodles. In the meantime, heat the butter and oil in a saucepan, add the leeks and sauté until tender. Then add the flour and pour in Cremefine and add the Gorgonzola in small cubes. Simmer gently, stirring repeatedly until the Gorgonzola has melted. In a larger container, mix the leek sauce, yogurt, diced ham, dill and cooked tagliatelle. Season with salt, pepper and nutmeg. Separate the eggs into yolks and whites. Beat the egg whites with a pinch of salt until firm and add to the mixture. Pour the mixture into a buttered ovenproof dish sprinkled with breadcrumbs and cover with butter flakes. Bake in the oven for 20-30 minutes. Serve with salad.

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