Macaroni Pie
Ingredients for Macaroni Pie
| Amount | Ingredient |
|---|---|
| 250 grams | Macaroni |
| something | Salt |
| 100 grams | dried tomatoes in oil |
| 150 grams | cooked ham |
| 120 grams | Cheese (eg Gouda) |
| 1 / 2 bunch | parsley |
| 100 grams | TK-leaf spinach |
| 5th Eggs | 200 ml |
| Milk | something |
| Pepper | something |
| Nutmeg | 100 grams |
| Ricotta |
Macaroni Pie Directions
Cook macaroni according to package instructions in salted water until al dente. Meanwhile, drain the tomatoes and chop. Dice the ham, Gouda rub. Rinse the parsley, shake dry, pluck off leaves and chop finely.
Preheat oven to 200 degrees (fan oven 180 degrees) Preheat. Spinach let them thaw slightly and coarsely chop. Whisk eggs with milk, season with salt, pepper and nutmeg. Drain the noodles and drain. Macaroni alternately with ham, tomatoes, spinach, crumbled ricotta, 60 grams of cheese and chopped parsley into a well greased or baking paper-lined springform pan (diameter 26 cm) layers. The eggs then pour milk, sprinkle with remaining cheese.
Macaroni pie in the oven for about 45 minutes, until the eggs milk is hammered. Cake from the oven and from the tin and arrange on a serving platter. Serve with tomato sauce or a tomato salad.
