8 Pillsbury pastry sheets
1 onion finely chopped
1 green bell pepper finely chopped
2 tbsp olive oil
100g Havarti cheese grated
100g cream cheese
100g Regato cheese grated
8 slices air-dried salami chopped
10 slices smoked turkey chopped
10 slices smoked pork chop chopped
20 cherry tomatoes cut in fours
3 tbsp fresh oregano finely chopped
3 tbsp parsley finely chopped
300 ml heavy cream
3 egg yolks
Freshly ground pepper
Olive oil for the pastry sheets
Bring a large pot with salted water to a rolling boil. Cook the penne for 8-9 min. In the meantime, place a nonstick pan on the stove and heat well. Add olive oil. Sauté the finely chopped onion and green pepper for 2-3 min. Transfer into a large bowl.
In the same bowl, add the air-dried salami, smoked turkey, smoked pork chop, penne, Havarti cheese, cream cheese, Regato cheese, cherry tomatoes, oregano, parsley, salt, and freshly ground pepper. Mix well. In a small bowl, whisk the cream and egg yolks until well blended.
Preheat oven to 180°C. Brush a heat-resistant, glass baking dish with olive oil. Line the bakeware with the first Pillsbury pastry sheet. Repeat until all 4 sheets have been oiled and lined. Spread the penne evenly atop the sheets. Pour the cream-and-egg yolk mixture over the penne. Fold the pastry flaps over.
Spread the remaining Pillsbury pastry sheets on top, in the same way as above. Score the surface lightly, making shallow squares.
Bake for 35-40 min. Serve your spaghetti casserole in its bakeware.