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Ingredients (4 servings)
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400 g Kurze Nudeln
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300 g Bio Porree
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150 g Schinkenwürfel
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200 g Joghurt nach griechischer Art
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150 ml Bergbauern H-Milch
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150 g Gratinkäse gerieben
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Salz, Pfeffer, Öl
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Parboil the pasta in salted water slightly shorter than indicated on the package and drain.
- Wash the leek thoroughly and cut into fine rings. In a pan with a little oil, sauté the diced ham and leek for about 5 minutes.
- Whisk the yogurt and milk in a bowl until smooth and season generously with salt and pepper.
- Mix the pasta, leek and ham mixture, and the yogurt sauce in a baking dish. Sprinkle with the grated cheese and bake in the oven for about 20 minutes until golden brown.
