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🍝 Creamy Broccoli and Ham Pasta Bake

741 kcal · 30 min · 4 servings

Ingredients

• 400 g Broccoli florets
• Salt
• 400 g Whole wheat rigatoni
• 75 g Cheese e.g. Gouda (45 % fat in dry matter)
• 75 g Ham
• 250 ml Heavy cream (30 % fat)
• 150 ml Milk (3.5 % fat)
• 4 Eggs
• 50 g Sour cream
• Pepper

Instructions

1. 1. Thoroughly wash the broccoli under running water.
2. 2. Bring a pot of salted water to a boil.
3. 3. Cook the broccoli in it for 2 to 3 minutes over medium heat (this is called blanching).
4. 4. Rinse the broccoli immediately with cold water to keep its color.
5. 5. Let the broccoli drain well.
6. 6. Bring a new pot of salted water to a boil.
7. 7. Cook the pasta in it for about 5 minutes until very al dente.
8. 8. Drain the pasta and let it drip dry.
9. 9. Grate the cheese finely.
10. 10. Cut the ham into small cubes.
11. 11. Stir the grated cheese and ham cubes in a bowl with cream, milk, eggs, and sour cream.
12. 12. Season the mixture with a little salt and pepper.
13. 13. Preheat the oven to 220 °C (200 °C with fan or gas mark 3–4).
14. 14. Mix the drained pasta with the broccoli.
15. 15. Distribute the pasta and broccoli mixture onto four small ramekins or into a large baking dish.
16. 16. Pour the egg-cheese-cream mixture evenly over the top.
17. 17. Bake the casserole in the preheated oven for about 30 minutes until golden brown.

Nutrition per serving

• kcal: 741
• Protein: 35 g · Fett/Fat: 36 g · Carbs: 68 g