Penne with hüttenkäse, ham and leek

Preheat the oven to 200 ° C.

Boil the penne in a pan with plenty of boiling water with salt in 12 minutes until al dente.

Cut the leeks into thin rings and rinse them in a colander under cold water.

Let them drain well.

Heat the olive oil in a stirring stir fry the leek with the Italian herbs in four minutes al dente.

Drain the penne and stir in the pasta with cottage cheese, chicken breast, to and some freshly ground black pepper through the leek.

Put the pasta mixture in the greased oven dish and sprinkle the cheese over it.

Let it brown in the oven in fifteen minutes.