Colorful pasta and vegetable casserole

Ingredients for 4 servings:

• 125 g pasta, colored (tricolore)
• 125 g fresh mushrooms, sliced
• 125 g broccoli florets
• 125 g cauliflower florets
• 125 g carrot(s), sliced
• 200 g cooked ham
• 200 ml milk, low-fat
• 3 eggs
• 50 g Parmesan cheese
• salt and pepper
• Nutmeg, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cook the pasta according to the package instructions until al dente, then drain through a sieve. Cook the vegetables (except for the mushrooms) for about 4 minutes. Cut the cooked ham into strips. Place everything in a casserole dish and mix. Combine the milk and eggs. Season with salt, pepper, and nutmeg and pour over the vegetable/pasta mixture. Finally, grate the Parmesan cheese over the mixture. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes. Tip: I use fresh mushrooms, but I also use a frozen vegetable mix with broccoli, cauliflower, and carrots from the discount store.