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Pasta and tomato gratin with ham and corn
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 10 mins
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Ingredients
for
4
- Ingredients
- 300 grams Spiral pasta
- 700 grams Beefsteak tomato
- 200 grams cooked Deli ham
- 340 grams Sweet corn (frozen or canned)
- butter (for the baking dish)
- black, freshly ground peppers
- 4 eggs
- 150 milliliters milk
- 100 grams Whipped cream
- 1 bunch flat-leaf parsley
- 70 grams grated Parmesan
- 2 Tbsps breadcrumbs
- 30 grams butter
Preparation steps
1.
Cook pasta according to package directions until al dente and rinse with cold water.
2.
Score tomatoes crosswise. Blanch and peel skin. Cut out stem ends and cut flesh into thick slices.
3.
Dice ham. Thaw and drain corn.
4.
Grease a baking dish with butter. Arrange all prepared ingredients in layers. Season with salt and pepper and top with the cooked pasta.
5.
Beat the eggs with the milk and cream. Rinse the parsley, chop finely, add to the egg mixture and pour over the pasta.
6.
Mix Parmesan with breadcrumbs, sprinkle over the baking dish and dot with butter.
7.
Bake in preheated oven at 200°C/fan oven 180°C (approximately 400°F/convection 350°F) for 35-40 minutes.
8.
Optionally, cover with aluminum foil to prevent overbrowning.
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