Pasta gratin
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 |
---|---|
100 g | air-dried ham |
Nutmeg | |
Salt | |
300 g | pasta |
250 g | champignons |
250 ml | single cream |
1 bunch of | parsley |
450 ml | vegetable bouillon |
2 | onions |
Pepper | |
150 g | grated cheese |
Customer reviews
There are no customer reviews yet. Be the first to submit a review.
Your review
You have to log in to submit a review. Login