Saturday, December 4, 2010

Baked Pasta with Ham and Eggs

This is my favorite dish to bring for potluck gatherings and I am sure that once you try it, it will be yours as well. It is delicious, simple, inexpensive and takes less then 90 minutes from prep to plating. Again, you can make it as spicy or mild as you wish. You can even use cooked chicken or turkey.

For 13” X 9” baking pan:
5 c. cooked pasta, (3 c. dry) Conchigliette, small shells or small elbows
2 c. cooked ham or meat from smoked pork hock (my choice!), shredded
6 eggs, lightly beaten
Salt, pepper and paprika to taste

Preheat oven to 400 °F.
Mix all ingredients till well combined, pour into buttered baking pan, shake and tap it on counter top to even the top and place on middle rack of preheated oven.
Start checking after 30 minutes. Bake till golden brown on top.

Let cool and with spatula cut along pan and then carefully lift from bottom. Place on cutting board and cut into serving pieces: small squares/rectangles for potluck or as appetizer and larger pieces for starter or light lunch. It can be served hot or room temperature. If you intend to serve it for a hot lunch, after 30 minutes remove from oven and sprinkle grated cheese of your choice on top, put back in oven and melt till cheese bubbles. Serve with pickles or Cornichons.

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