Pasta gratin

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Preparation

300 g pasta, shells or elbow macaroni, uncooked
2 onions
100 g air-dried ham
1 bunch of parsley, flat-leaved
250 g champignons
Peel and slice the onions into rings. Cut the air-dried ham in half crosswise, then into strips. Pull the parsley leaves off the stalks and chop them finely. Slice the champignons.
Mix all the ingredients together in the greased porcelain dish.
(Pre-)heat cooking space to 200°C with Hot air humid
450 ml vegetable bouillon
250 ml single cream
Salt
Pepper
Nutmeg, ground
Mix the vegetable bouillon with the single cream and season with salt and pepper. Pour the sauce over the pasta.
150 g grated cheese
Sprinkle over the cheese. Put the porcelain dish on the wire shelf in the preheated cooking space. Bake.
Put the food in
Hot air humid 200°C for 30 Mins

Tips

Add enough sauce to just cover the pasta.

  • Porcelain dish ½ GN
  • Wire shelf
Quantity Ingredient
250 g champignons
150 g grated cheese
250 ml single cream
1 bunch of parsley
100 g air-dried ham
Pepper
450 ml vegetable bouillon
2 onions
300 g pasta
Nutmeg
Salt

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