Paparica pasta casserole

Name: Paparica pasta casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g pasta (e.g. rigatoni); 7-10 Tbsp Salt; 1 Onion; 2 red peppers; 175 g cooked ham; 1 TABLESPOON Butter or margarine; 1 package (300 g) frozen peas; 7-10 Tbsp Pepper; 3/8 l Milk; 6 Eggs; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Rose peppers; 30 g grated parmesan cheese; 1/2 bunch Parsley; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g pasta (e.g. rigatoni)
7-10 Tbsp Salt
1 Onion
2 red peppers
175 g cooked ham
1 TABLESPOON Butter or margarine
1 package (300 g) frozen peas
7-10 Tbsp Pepper
3/8 l Milk
6 Eggs
2 TABLESPOONS Tomato paste
7-10 Tbsp Rose peppers
30 g grated parmesan cheese
1/2 bunch Parsley
7-10 Tbsp Grease

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. In the meantime peel onion, clean and wash paprika. Cut ham, onion and paprika into cubes. Rinse noodles cold and drain. Heat the fat in a pan and fry the onions in it until translucent. Add the bell peppers and frozen peas and steam covered for about 5 minutes. Season with salt and pepper and mix with the ham cubes into the noodles.
2
Pour into a greased casserole dish. Mix milk, eggs, tomato paste, some salt and paprika powder. Stir in parmesan. Pour egg milk over the pasta and bake in the preheated oven (electric: 200 °C / gas: level 3) for about 50 minutes. Wash parsley, dab dry and cut into fine strips, except for a little bit for garnishing. Sprinkle pasta casserole with parsley and garnish. Serve with grated Parmesan cheese to taste