Pasta bake

Ingredients for 4 servings:

• 250 g pasta (macaroni and chips)
• 1 bell pepper(s)
• 1 stalk(s) leek
• 200 g peas, frozen
• 1 can kidney beans
• 1 small jar of mushrooms
• 1 small jar of asparagus
• 250 ml Hollandaise sauce, e.g. from Knorr
• 200 g cheese, grated
• salt and pepper
• Paprika powder, hot
• nutmeg
• n. B. ginger powder

Instructions

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

vegetarian, quick

Cook the pasta in salted water until al dente, then drain. In the meantime, chop the bell pepper and leek. Defrost the frozen peas or scald them in hot water and drain. Drain the kidney beans, mushrooms, and asparagus. Chop the asparagus. Spread the vegetables loosely in a baking dish and season with pepper, paprika, and nutmeg. Stir in half of the hollandaise sauce and half of the grated cheese. Then add the drained pasta and the rest of the sauce and mix everything gently. Sprinkle the casserole with the remaining cheese and bake in a preheated oven at 200°C for about 20 minutes until golden brown. Serve with a fresh green salad. Tip: The vegetables can be varied and creatively desired.