Macaroni nests with mushrooms and peas

Ingredients for 2 servings:

• 150 g macaroni
• 200 g mushrooms
• ½ bell pepper(s), red
• 100 g cooked ham
• 100 g peas
• 1 garlic clove(s)
• 2 eggs
• 125 ml milk
• 80 g Gouda, grated
• 1 tbsp rapeseed oil
• 2 sprigs of marjoram
• 2 stalks of parsley
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Bring a pot of salted water to a boil, add the macaroni, and cook for 9 minutes. Brush the mushrooms, wash the peppers, and remove the white membranes. Peel the garlic. Slice the mushrooms, slice the peppers, and dice the garlic. Slice the ham, wash the herbs, shake dry, and slice them into strips. Sprinkle the marjoram over the ham. Preheat the oven to 180°C. Whisk the eggs and milk, then season with salt and pepper. Heat the rapeseed oil in a pan, add the mushrooms, garlic, peppers, and ham, and cook for 5 minutes. Then add the peas. Season the mixture with salt and pepper. Drain the macaroni, roll it into four nests, and place them in a baking dish. Fill with the vegetables. Pour the egg wash over the nests. Sprinkle the nests with cheese and bake in the oven for 35 minutes. Sprinkle the parsley over the nests and serve.