Pasta casserole with ham, peas and leek

Name: Pasta casserole with ham, peas and leek
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g ribbon noodles; 7-10 Tbsp Salt; 1 Stalk leek (leek); 100 g frozen peas; 2 TABLESPOONS Oil; 150 g Mushrooms; 7-10 Tbsp Pepper; 50 g cooked ham; 3 Stem(s) Marjoram; 100 g Gouda cheese; 3 Eggs (size M); 250 ml Milk; 7-10 Tbsp grated nutmeg

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g ribbon noodles
7-10 Tbsp Salt
1 Stalk leek (leek)
100 g frozen peas
2 TABLESPOONS Oil
150 g Mushrooms
7-10 Tbsp Pepper
50 g cooked ham
3 Stem(s) Marjoram
100 g Gouda cheese
3 Eggs (size M)
250 ml Milk
7-10 Tbsp grated nutmeg

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Clean the leek, cut into rings and wash thoroughly. Blanch peas and leek in salted water for about 1 minute, then rinse under cold water.
2
Drain the pasta, rinse with cold water and mix with 1 tablespoon of oil. Clean, clean and halve the mushrooms. Heat 1 tablespoon of oil in a pan. Sauté the mushrooms for 2-3 minutes and season with salt and pepper.
3
Cut the ham into strips. Wash the marjoram and remove the leaves from 2 stems. Grate cheese. Puree 50 g cheese, marjoram leaves, eggs and milk with a hand blender and season to taste with salt, pepper and nutmeg.
4
Place the noodles in a casserole dish like a nest. Spread vegetables and ham on top. Pour egg and cheese milk over the casserole and sprinkle with 50 g cheese. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes.
5
Garnish with marjoram.