Green bean and mushroom pasta casserole

Ingredients for 4 servings:

• 300 g tagliatelle pasta
• 1 shot of oil
• 300 g beans, green, also works frozen
• 400 g mushrooms, cut into thick slices
• 75 g ham, diced, lean
• 200 g cooked ham, cut into thin strips
• 4 m.-sized eggs
• 100 g sour cream, alternatively sour cream
• salt and pepper
• nutmeg
• some olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

again and again

Cook the tagliatelle in salted water with a dash of oil until al dente. In the meantime, cook the green beans until crisp (frozen ones need a maximum of 5 minutes, fresh ones a little longer). Heat olive oil in a non-stick pan and fry the mushrooms until they no longer release any liquid. Then add the bacon, fry briefly, and add the strips of cooked ham. Toast everything briefly again. Add the well-drained pasta and green beans to a non-stick baking dish along with the contents of the pan and mix thoroughly. Whisk the eggs with the sour cream and season to taste with salt, pepper, and nutmeg. Pour over the pasta. Bake the casserole in a convection oven preheated to 200°C for approx. 15-20 minutes.