Pasta casserole (recipe Kolja Kleeberg)

Name: Pasta casserole (recipe Kolja Kleeberg)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g small mushrooms; 500 g short macaroni noodles; 7-10 Tbsp Salt; 250 g cherry tomatoes; 150 g cooked ham; 150 g Kassel cold cuts; 1 collar Parsley; 250 g ripened cream; 250 g Whipped cream; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 200 g grated parmesan cheese; 50 g Butter; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g small mushrooms
500 g short macaroni noodles
7-10 Tbsp Salt
250 g cherry tomatoes
150 g cooked ham
150 g Kassel cold cuts
1 collar Parsley
250 g ripened cream
250 g Whipped cream
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
200 g grated parmesan cheese
50 g Butter
7-10 Tbsp Grease

Directions

1
Clean and sanitize the mushrooms. Cook pasta and mushrooms in boiling salted water for about 5 minutes. Drain and let drain. Wash and halve the tomatoes. Cut ham and sausage into strips. Wash parsley, shake dry, put some aside for garnishing, chop the rest finely.
2
Mix both types of cream with juice, season to taste with salt, pepper and nutmeg. Mix in the rest of the prepared ingredients. Pour into a greased casserole dish. Sprinkle cheese over it and spread butter in flakes on top. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Garnish with the rest of the parsley
3
Six people: