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Zutaten:<\/p>\n

250 g Penne rigate oder andere kurze Nudeln
\nSalzwasser
\n200 g Schinken, roher, gew\u00fcrfelt
\n200 g K\u00e4se (Appenzeller), gerieben
\n1 kl. Dose\/n Ananas \u2013 St\u00fccke
\n1 Becher Schlagsahne
\n250 ml Milch
\n1 EL Tomatenmark
\n1 EL Thymian, getrocknet
\n1 TL Gem\u00fcsebr\u00fche, gek\u00f6rnte
\nPfeffer
\netwas Saucenbinder, heller<\/p>\n

Zubereitung:<\/p>\n

Die Nudeln im Salzwasser bissfest kochen. W\u00e4hrenddessen die Sahne und die Milch in einen Kochtopf geben und leicht k\u00f6cheln lassen.
\nTomatenmark und Schinken dazugeben, mit Thymian, Gem\u00fcsebr\u00fche und Pfeffer abschmecken. Die So\u00dfe mit dem So\u00dfenbinder leicht (!) andicken. 2\/3 des Appenzellers dazugeben und in die nicht mehr kochende So\u00dfe einr\u00fchren. Die abgetropften Ananasst\u00fccke dazugeben und die gekochten Nudeln mit der So\u00dfe vermengen. Kochschinken und Emmentaler eignen sich f\u00fcr dieses Gericht nicht, sie haben zu wenig Geschmack.
\nDie Mischung in eine Auflaufform umf\u00fcllen und mit dem restlichen K\u00e4se bestreuen. Bei 180\u00b0C (Umluft) ca. 20 min. im vorgeheizten Ofen auf der mittleren Schiene \u00fcberbacken.<\/p>\n","protected":false},"excerpt":{"rendered":"

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