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Pasta Casserole with Mushrooms, Ham and Tomatoes
The tomatoes make the kick
Ingredients
| 250 g | pasta |
| 200 g | ham, cut into small cubes |
| 400 g | mushrooms, cleaned and quartered |
| 1 medium | egg |
| 200 ml | cream |
| 150 g | freshly grated Parmesan cheese |
| 6 | sun-dried tomatoes, cut into very small cubes |
| 2 medium | onions, finely chopped |
| 2 clove(s) | garlic, chopped |
| 1 | chili pepper, seeded and finely chopped |
| salt and pepper to taste | |
| pinch(es) | freshly ground nutmeg |
| some | olive oil |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a
Preheat oven to 200°C. Cook pasta until al dente, drain and set aside. In a pan heat oil and sauté mushrooms, ham, tomatoes, onions, chili and garlic. Remove from the heat. In the meantime mix egg, cream, cheese and the spices.
Mix pasta with the mushroom mix and place into a greased casserole dish and pour the sauce on top. Bake for 30 minutes.
Mix pasta with the mushroom mix and place into a greased casserole dish and pour the sauce on top. Bake for 30 minutes.
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