Summary

Ingredients

• 250 g pasta (e.. Torchietti)
• 1 ½ zucchini
• 1 red pepper (s)
• 1 bunch soup vegetables
• 3 large mushrooms, fresh
• 75 g ham or salami, diced
• 2 egg (s)
• 1 cup cream
• 150 ml milk
• 1 onion (s)
• 2 tablespoon flour
• 50 g butter
• 200 g cheese, rated
• 3 cloves garlic
• salt and pepper
• nutmeg
• Paprika powder
• Herbs, Italian

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet.
2. Wash or peel and clean the soup vegetables, courgettes, bell peppers and mushrooms. Cut into small cubes with the ham or salami. Fry in hot olive oil in a large pan for about 10 minutes while stirring. Shortly before the end, season strongly with the spices and herbs.
3. Mix the pasta and vegetables in a bowl and pour into a baking dish.
4. Melt the butter in a saucepan. Add the diced onion and the chopped garlic and sweat in them. Add the flour and pour in the cream and milk while stirring. Season with salt and pepper, then remove from the stove and stir in the eggs. Then pour the sauce evenly over the pasta and distribute it. Sprinkle with the cheese.
5. Bake in the preheated oven at 180 ° C for about 15-20 minutes until the cheese is golden brown.