Italian pasta pot

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 500 g broccoli
• 300 g mushrooms
• 5 small tomatoes
• 200 g cooked ham
• 4 eggs
• ¼ liter of milk
• 250g mozzarella
• Salt and pepper, black
• Basil, chopped
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Casserole with tagliatelle, broccoli, mushrooms and tomatoes

Cook the tagliatelle in plenty of salted water until al dente. Drain well. Trim and wash the broccoli, cut it into small florets, and cook in boiling salted water for about 5 minutes. Rinse the mushrooms and tomatoes and cut them into small pieces. Dice the ham. Grease a baking dish and add the pasta, broccoli, tomatoes, mushrooms, and ham. Whisk the eggs with the milk and season generously with basil, salt, and pepper. Pour the egg wash over the casserole. Bake in a preheated oven at 200°C for about 30 minutes. Slice the mozzarella and scatter it on top. Bake for another 10 minutes at the highest setting.