Summary

Ingredients

• 250 g pasta, e.., Saucelli
• 3 teaspoons salt
• 265 g canned peas and carrots
• 100 g cooked ham
• 400 ml cream
• 2 teaspoons vegetable stock powder
• 30 g parmesan, freshly rated
• 200 g Emmentaler, rated

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Instructions

1. Cook the pasta according to the cooking instructions in the water well salted with the salt, drain and drain.
2. Drain the peas and carrots and add to the pasta. Cut the ham into small cubes and add. Mix the ingredients together and pour them into a baking dish.
3. Warm the cream with the vegetable stock powder. Add the grated parmesan cheese and heat, stirring, until it has melted.
4. Pour the cream and cheese sauce over the casserole and sprinkle with the Emmentaler. Bake the casserole at 200 ° C in a preheated oven with circulating air for 20-25 minutes.
5. Arrange and serve the casserole.