Description
Goldbrauner Nudelauflauf mit zartschmelzendem Appenzeller, würzigem Schinken und saftigen Ananasstücken. Cremige Sauce umhüllt die Pasta, feine Röstaromen treffen auf fruchtige Süße und herzhafte Tiefe.
Ingredients
Scale
- 250 g Penne rigate or other short pasta
- Salted water
- 200 g raw ham, diced
- 200 g Appenzeller cheese, grated
- 1 small can pineapple pieces
- 1 cup heavy cream
- 250 ml milk
- 1 tablespoon tomato paste
- 1 tablespoon dried thyme
- 1 teaspoon granulated vegetable bouillon
- Pepper
- Some light sauce thickener
Instructions
- Preheat your oven to 180°C (fan/convection setting). Grease a large baking dish with a little butter or oil and set it aside.
- Bring a large pot of salted water to a boil. Add the penne rigate (or your chosen short pasta) and cook according to the package instructions until the pasta is al dente. Once cooked, drain the pasta in a colander and set aside.
- While the pasta is cooking, pour the heavy cream and milk into a medium-sized saucepan. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent scorching.
- Add the tomato paste and diced raw ham to the simmering cream and milk mixture. Stir well to combine and allow the flavors to meld for 2-3 minutes.
- Season the sauce by adding the dried thyme, granulated vegetable bouillon, and freshly ground black pepper to taste. Stir thoroughly to ensure the seasonings are evenly distributed.
- Gradually sprinkle in a small amount of light sauce thickener, stirring constantly, until the sauce reaches a slightly thickened but still pourable consistency. Be careful not to add too much thickener; the sauce should be creamy, not gelatinous.
- Reduce the heat or remove the saucepan from the heat. Add two-thirds of the grated Appenzeller cheese to the warm sauce and stir until the cheese is fully melted and incorporated, creating a smooth, creamy sauce.
- Open the can of pineapple pieces, drain them thoroughly, and fold the pineapple into the cheesy sauce. Mix well to distribute the pineapple evenly throughout the sauce.
- Add the drained, cooked pasta to the saucepan with the sauce. Gently stir everything together until the pasta is well coated and all ingredients are evenly combined.
- Pour the pasta and sauce mixture into the prepared baking dish, spreading it out into an even layer with a spatula or spoon.
- Sprinkle the remaining grated Appenzeller cheese evenly over the top of the pasta mixture, covering the surface completely.
- Place the baking dish in the preheated oven on the middle rack. Bake for about 20 minutes, or until the cheese is melted, bubbly, and beginning to turn golden brown.
- Remove the baking dish from the oven and let it cool for a few minutes before serving. Serve the Nudelauflauf ‘Hawaii’ hot, optionally garnished with a sprinkle of fresh herbs.
Notes
For the best flavor, use a strong cheese like Appenzeller as recommended; milder cheeses such as Emmental or cooked ham are not ideal for this dish as they lack the depth of flavor. Feel free to adjust the amount of pineapple for a more or less tropical note. If you prefer, add a few chili flakes to the sauce for a subtle heat. The dish can be prepared in advance and baked just before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Auflauf Rezepte, Pasta Rezepte, Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 450-600
- Sugar: 4-8g
- Sodium: 600-900mg
- Fat: 15-25g
- Saturated Fat: 6-11g
- Carbohydrates: 70-90g
- Fiber: 3-6g
- Protein: 15-25g
- Cholesterol: 30-80mg
