Colourful pasta casserole with mozzarella

Name: Colourful pasta casserole with mozzarella
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g ribbon noodles; 7-10 Tbsp Salt; 375 g Broccoli; 250 g Mushrooms; 250 g Tomatoes; 200 g cooked ham (in slices); 3 Eggs; 200 ml Milk; 1 Garlic clove; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 potty Basil; 2 packs (125 g each) Mozarella cheese; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g ribbon noodles
7-10 Tbsp Salt
375 g Broccoli
250 g Mushrooms
250 g Tomatoes
200 g cooked ham (in slices)
3 Eggs
200 ml Milk
1 Garlic clove
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 potty Basil
2 packs (125 g each) Mozarella cheese
7-10 Tbsp Grease

Directions

1
Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Clean and wash the broccoli and divide into florets. Bake in boiling salted water for about 5 minutes and drain.
2
Clean and wash the mushrooms. Wash, clean and blanch the tomatoes hot. Quench cold and peel the skin. Cut tomatoes into quarters and remove seeds. Quarter ham slices. Drain noodles and rinse with cold water.
3
Spread all ingredients in a greased casserole dish (approx. 30 cm long). Whisk eggs and milk. Peel garlic, press it through a press into the egg milk, season with salt, pepper and nutmeg.
4
Wash the basil and chop finely, except for a few leaves. Spread over the casserole and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 40 minutes. Drain the mozzarella, cut into slices and place on the casserole dish about 10 minutes before the end of the cooking time.
5
Bake in the oven (electric cooker: 250°C/ gas: level 4). Serve garnished with remaining basil leaves.