Pasta gratin

300 g pasta (e.g. shells or elbow macaroni)

250 g champignons

cut into thin slices

100 g air-dried ham

cut into thin strips

2 onions

halved, cut into fine strips

4 sprigs of flat-leaved parsley

leaves pulled off from stalks and finely chopped

450 ml vegetable bouillon

250 ml single cream

Some pepper

Some ground nutmeg

150 g grated cheese (e.g. Parmesan)

Preheat the cooking space to 180 °C using the hot air humid mode. Put the pasta and all the ingredients up to and including the onions into an ovenproof dish and mix together. Sprinkle with parsley. Stir the vegetable bouillon and single cream together, season with pepper and nutmeg. Pour the mixture over the pasta and sprinkle the cheese on top. Put the gratin dish on a wire shelf in the preheated cooking space and cook for about 35 minutes.

(Pre-)heat cooking space to 180 °C with Hot air humid

Put the food in

Hot air humid 180 °C for 35 Mins