For the pasta bake, cook the penne al dente according to the instructions. Finely chop the onion, cut out the stems from the chard and cut into small cubes.
Quarter and slice the zucchini, cut the carrot into sticks, dice the ham and bell bell pepper. Cut the chard leaves into fine strips.
Fry the onion and the chard stem cubes in a little oil, stir in the tomato paste and the paprika powder.
Gradually add the carrots, ham, bell bell pepper, zucchini, chard leaves and corn. Season with salt and pepper and finally mix in the basil.
For the glaze, mix the cream with the egg and add milk if desired to make it thinner. Add the pasta to the vegetable mixture, pour the sauce over it and mix well.
Pour into a baking dish and sprinkle with the cheese. Bake at 180 °C for about 10-15 minutes.
The pasta bake can always be varied at will with available ingredients. It is therefore perfect as a leftover and very versatile.