Pasta Bake with Ham and Peas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g pasta, small ones, e.. mini penne
- 150 g peas, frozen
- 150 g mushrooms
- 2 spring onion (s)
- 100 g cooked ham
- 200 ml milk
- 4 egg (s)
- 6 tablespoon cheese (Emmentaler), grated
- 1 tablespoon oil
- 2 tablespoon breadcrumbs
- 2 stalks basil
- salt and pepper
- Fat, for the baking dish
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Cook the peas for the last 3 minutes.
- Clean the mushrooms, wash them if necessary and cut them into small pieces. Clean and wash the spring onions and cut into rings. Dice the ham. Wash basil, shake dry, chop.
- Heat 1 tablespoon oil in a pan, fry the mushrooms in it for about 5 minutes, fry the spring onions briefly. Season with salt and pepper.
- Drain the pasta and peas. Mix with the basil, ham, spring onions and mushrooms. Grease the baking dish and sprinkle with breadcrumbs. Spread the pasta mixture well in it.
- Mix eggs and milk. Season with salt and pepper. Pour over the pasta. Sprinkle cheese on top.
- Bake in a preheated oven (electric stove 175 degrees Celsius, convection 150 degrees Celsius, gas level 2) for about 30 minutes until golden brown.
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