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Recipe for a pasta bake with mushrooms, tomatoes and ham

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Total time45 min.
Cooking time45 min.

I am very fond of this pasta bake recipe; it reminds me of my late mom. She made it over and over again when we were little, and when I moved out, I kept asking her for it whenever I visited. It's nothing fancy, and Andreas finds it a bit too runny, but I like it just the way it is, and that's how I'm passing it on. I also always like it when I pick up her recipe sheet and see her handwriting.

In the hope that parents will make it for their children again and the children will remember their parents later when they cook it themselves. I am very curious to see if it will stick as Mom's favorite dish for my children. I think that's so beautiful.

Recipe: Pasta bake with mushrooms, tomatoes, and ham

Extra tip:Of course, you can vary the ingredients; try it with peas, soybeans, bell peppers, cauliflower, broccoli, potatoes, zucchini, or simply a frozen vegetable mix. If it is a little too runny for you, simply reduce the milk to 150 to 200 ml. The mushrooms add quite a bit of liquid anyway.

Read also: Recipe for a Vegetable and Lentil Pasta Casserole – Vegetarian

Photo by Sabine, meinhaushalt.at

Ingredients

Preparation

  1. Preheat the oven to 175°C (347°F) top and bottom heat.

  2. First, cook the pasta in salted water according to the package instructions until al dente.

  3. In the meantime, clean the mushrooms (wash them only very briefly, as they practically soak up water) and slice them.

  4. Also wash the tomatoes and slice them.

  5. Cut the ham into small pieces.

  6. Whisk the milk well with the eggs, Maggi, salt, and pepper using a fork.

  7. Grease the baking dish with 1 tbsp butter and add half of the pasta.

  8. Then spread the mushrooms first, the tomatoes next and finally the ham on top.

  9. Finish the casserole with the remaining pasta.

  10. Pour the milk-and-egg mixture over the pasta casserole.

  11. Sprinkle the casserole with the grated cheese and dot the cheese topping with the 1 tbsp butter in small flakes.

  12. Bake the casserole in the oven at 175° C (top and bottom heat) for about 45 to 50 minutes.

  13. The cheese should be crispy and slightly browned.

Tips & Notes

Of course you can vary the ingredients—try peas, soybeans, bell peppers, cauliflower, broccoli, potatoes, zucchini or simply a frozen vegetable mix. If it seems a bit too runny, simply reduce the milk to 150–200 ml. The mushrooms will release quite a bit of liquid anyway.

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