Summary

Ingredients

• 400 g riatoni or tortinloni
• 300 g mushrooms, fresh or
• 2 glasses mushrooms
• 200 g ham
• 1 packet tomato (s), happened
• salt
• pepper
• Basil, fresh or dried
• 0.5 ½ cup sweet cream (1 cup your choice)
• 200 g cheese, rated Emmentaler
• Olive oil or margerine

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Instructions

1. Cook the rigatoni al dente.
2. Meanwhile, heat olive oil or fat in a large pan. Add the ham and fry it. Then sauté the mushrooms (when they are well drained out of the jar). Then add the tomatoes and stir well. Season with salt and pepper. Add the cream and season well again. Add the chopped basil. The sauce should be well seasoned as the rigatoni and cheese reduce the seasoning a little.
3. Drain the rigatoni and rinse in cold water. Put the sauce in a baking dish and spread the rigatoni on top. Sprinkle the whole thing with cheese. You can also add pieces of Mozarella to the pasta (gives a good taste!).
4. Put the whole thing in the oven at 200 degrees until the cheese has melted nicely. If you like it, you can also let it turn brown with top heat.