Italian pasta bake

Ingredients for 4 servings:

• 500 g pasta, short (e.g. pennette)
• salt water
• 1 large can of tomatoes, peeled
• 150 g rump steak(s) or other beef for pan-frying
• 250 g mushrooms, fresh
• 150 g cooked ham
• 1 can peas
• 2 cups of cream or 200 ml cream and 200 ml milk
• 1 onion(s)
• salt and pepper
• 1 pinch(s) of sugar
• 1 tbsp, chopped basil, shredded
• 1 bag of mozzarella or approx. 100 g grated cheese
• e.g. Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

with sliced ​​meat, fresh mushrooms, cooked ham and peas baked in tomato cream sauce

Cook the pasta al dente in plenty of salted water. Chop the onion, dice the ham, strip the meat, and slice the mushrooms (without washing them first). Heat a little oil in a large pot and briefly fry the meat. Remove the meat and set aside. Now fry the onions in the oil in this pot until golden yellow. Add the ham and fry briefly. Fry the mushrooms for about 5 minutes, then add the peas. Place a sieve over the pot and add the tomatoes and their juices. In the sieve, chop the tomatoes with a knife (removing any skins) and add them to the pot. Stir in the cream. Add the spices, crushing the basil in your hand (intensifies the flavor). Return the meat to the sauce and simmer everything in the uncovered pot over medium heat for about 20 minutes. Preheat the oven to 200°C. Finely chop the mozzarella. Add the pasta to the sauce in the pot and mix well. Pour into an ungreased casserole dish, fold in some of the cheese, and spread the rest over the top. Bake in a conventional oven for about 20 minutes, until the cheese reaches the desired color. Serve the Parmesan cheese with the casserole at the table.