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🍰 Ham and Pasta Cake

483 kcal · 30 min · 4 servings

Ingredients

• 400 g long whole wheat noodles (macaroni)
• salt
• 2 onions
• 250 g cooked ham
• 4 sprigs thyme
• 250 g soy cream
• 75 g Gorgonzola
• 4 eggs
• pepper
• 40 g whole wheat breadcrumbs (4 tbsp)
• 25 g butter

Instructions

1. 1. Cook the macaroni in plenty of salted water according to the package instructions.
2. 2. Rinse the pasta under cold water and let it drain well.
3. 3. Peel the onions and cut them into fine cubes.
4. 4. Cut the ham into small cubes as well.
5. 5. Place half of the pasta in a circular pattern in a greased 22 cm springform pan.
6. 6. Distribute the ham and onions evenly over the pasta.
7. 7. Leave a 2 cm wide border free along the edge of the pan.
8. 8. Cover the free edge with some of the remaining pasta to create a level surface.
9. 9. Place the remaining pasta in a circular pattern on top of the filling.
10. 10. Wash the thyme, shake it dry, and pluck off the leaves.
11. 11. Finely chop the thyme leaves.
12. 12. Blend the soy cream, Gorgonzola, and eggs until smooth using a hand blender.
13. 13. Set aside one tablespoon of thyme.
14. 14. Stir the remaining thyme into the cheese-egg mixture.
15. 15. Season the mixture with salt and pepper.
16. 16. Pour the liquid evenly over the pasta layers.
17. 17. Preheat the oven to 175 °C (convection 150 °C, gas mark 2).
18. 18. Bake the cake on the second rack from the bottom for a total of 45 minutes.
19. 19. After 30 minutes of baking time, sprinkle the cake with breadcrumbs.
20. 20. Distribute small cubes of butter on the surface.
21. 21. Cover the cake with aluminum foil and finish baking at the same temperature.
22. 22. Let the cake rest for 10 minutes before slicing.
23. 23. Sprinkle the remaining thyme over the cake and serve.

Nutrition per serving

• kcal: 483
• Protein: 27 g · Fett/Fat: 21 g · Carbs: 46 g