Oven-baked pasta

Ingredients for 4 servings:

• 100g spaghetti
• 100 g macaroni, short
• 100 g tortellini, fresh
• salt water
• 250 g minced beef
• 2 can/n tomatoes, chunky
• 300 g mushrooms, brown
• 150 g peas (frozen)
• 200 g cooked ham
• 1 cup of cream
• 1 onion(s)
• 4 cloves garlic
• 200 g cheese (pasta cheese), grated
• some olive oil
• some butter
• some seasoning mix for pasta
• some paprika powder, hot
• some basil, dried
• some salt and pepper, colorful from the mill

Instructions

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

Spaghetti, macaroni and tortellini with mushrooms, peas and ham topped with a bolognese cream sauce

Peel and finely dice the onion and garlic cloves. Clean and slice the mushrooms. Finely dice the cooked ham. Heat a little olive oil and butter in a pan and fry the minced meat until crumbly. Add the onion and garlic and fry briefly. Stir in the tomatoes and let the mixture simmer over low heat. Meanwhile, cook the pasta separately in boiling, lightly salted water until al dente. Please note that the fresh tortellini only need about 2-3 minutes to cook. Blanch the frozen peas in boiling, lightly salted water. Then drain and refresh with ice-cold water. Heat a little olive oil and butter in a pan and fry the mushrooms. Season with salt and a few turns of freshly ground pepper. Preheat the oven to 200°C and lightly grease a baking dish. Stir the cream into the sauce and season with spices and a little salt. Pour some of the sauce into the casserole dish. Drain the pasta and arrange them side by side on top of the sauce. Distribute the peas, ham, and mushrooms over the sauce, then top with more sauce. Sprinkle with grated pasta cheese and bake in the preheated oven for about 20 minutes.