Spaghetti from the tin
500g spaghetti
2 bars of leek
2 yellow peppers
250g cherry tomatoes
4-5 slices of cooked ham
pepper
salt
1 egg
200g ger. Gouda cheese
1 cup of cream
leaf parsley
Wash and clean the vegetables. Cut the leek in about 1cm rings. Dice the pepper and the ham roughly, halve slightly larger tomatoes. Cook the spaghetti for 4 minutes, then add the leek rings. Preheat the oven to 200 degrees. After another 4 minutes, drain the spaghetti and leeks and drain, then spread them evenly on a baking tray. Now spread the ham, peppers and tomatoes nicely over it. Sprinkle the cheese over it and mix the cream with the egg. Pour the pepper and salt over the pasta. Approximately 15-20 min in the oven then sprinkle only chopped parsley and cut like pizza pieces in squares. Returns about 12 pieces
If it is great to warm up again in the oven then please give aluminum foil. Have fun cooking!
