Zubereitung
20 minutes
Garzeit
30 minutes
Portionen
4
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
Tipps
Add enough sauce to just cover the pasta.
Zusätzliche Informationen
Erstellt von
V-ZUG Ltd.
Erstellt am
2/27/23