200g Pambac Cornetti Rigate, 250g fresh spinach, 150g Prague ham, 150g Parmesan cheese, 3 eggs, 150 ml sour cream, 1 tomato.
200g Pambac Cornetti Rigate, 250g fresh spinach, 150g Prague ham, 150g Parmesan cheese, 3 eggs, 150 ml sour cream, 1 tomato.
Wash the leaves thoroughly under running water. Mix the spinach with the cream. Beat the eggs and add them to the mixture. Add finely chopped Prague ham and Parmesan cheese. Cook pasta separately according to package directions and drain. Grease a heatproof dish with oil or butter. Toss the pasta with the creamed spinach mixture. Pour everything into the dish, top with tomato slices and place the dish in the preheated oven for 20 minutes. Enjoy.