Šunkofleky – Czech Ham and Pasta Casserole

16 oz pasta wide squares or other type of pasta
9 oz cooked ham
1/2 T unsalted butter to fry the ham
1/2 C heavy cream
3/4 C milk
4 eggs
2 cloves garlic peeled and minced
3/4 tsp ground black pepper
1 1/2 tsp salt

To dust the baking dish:
3/4 T solid fat shortening or butter
2 T breadcrumbs to sprinkle the baking pan

To serve (optional):
4 pieces dill pickles
2 T parsley leaves chopped

Before you start cooking: Grease the baking dish with 3/4 tablespoon solid fat and sprinkle it with two tablespoon breadcrumbs. Gently tap the dish on the work surface to remove any excess breadcrumbs. Peel and mince two cloves garlic. Cook 16 ounces pasta in salted water until tender, then drain. While the pasta is cooking, dice nine ounces cooked ham into 1/3-inch pieces. Heat a skillet over medium-high heat and let 1/2 tablespoon unsalted butter melt in it. Add the ham cubes and cook, stirring constantly, until their edges begin to brown. This will take about three to five minutes. Pour 3/4 cup milk and 1/2 cup heavy cream into a large enough container. Add four eggs and beat them with a hand whisk until a creamy, yellowish mixture forms. In a large bowl, combine the hot, drained pasta with the fried ham. Season with 1 and 1/2 teaspoons salt and 3/4 teaspoon ground black pepper and add the minced garlic. Mix well. Finally, pour in the mixture of milk and egg. Stir again thoroughly. Carefully transfer the mixture into the prepared baking dish, smoothing the surface evenly. Preheat the oven to 325 degrees. Place the pan on the middle rack and bake for 30 minutes. Then turn off the oven without opening it and leave the casserole sitting in the oven for another 15 minutes to finish cooking. Makes four to six servings.

How to serve: Serve the Šunkofleky warm. Cut the casserole into squares measuring about 5 x 5-inches. Place each portion on a plate, and if desired, sprinkle with chopped parsley leaves. A pickled cucumber is also a great accompaniment on the plate.