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A delicious baked pasta dish enriched with cooked ham, cherry tomatoes, and emmenthal, seasoned with a mix of spices that make it irresistible. Perfect for winter days, this recipe will make you feel at home.
In a wok, brown the cooked ham with a little oil, then set aside.
In the same wok, sauté a mix of basil, rosemary, sage and a whole clove of garlic, then add the cherry tomatoes cut into pieces and cook them for at most a quarter of an hour.
Boil the pasta until almost al dente, then combine it with the cherry tomato and cooked ham sauce. Add the grated emmenthal and mix everything well.
Pour the mixture into a buttered baking dish and sprinkle with plenty of grated emmenthal.
Bake at 180°C for about 15 minutes, until the emmenthal has melted and formed a golden crust.
Refrigerator
Serve the fanciful pasta bake with a sprinkle of black pepper and accompanied by a fresh mixed salad. It keeps in the refrigerator for up to 2 days.
Italia, Sicilia
| Energy (kcal) | 159.25 |
| Carbohydrates (g) | 2.01 |
| of which sugars (g) | 2.01 |
| Fat (g) | 11.03 |
| of which saturates (g) | 6.05 |
| Protein (g) | 12.7 |
| Fibre (g) | 0.45 |
| Salt (g) | 0.52 |
