Pasta casserole with scampi, mushrooms, vegetables

Ingredients for 4 servings:

• 500g farfalle
• 1 pack of scampi, frozen, approx. 250 – 300 g
• 2 carrots
• 2 bell peppers
• 250 g mushrooms
• 1 onion(s)
• 2 spring onions
• 1 garlic clove(s)
• ½ eggplant(s)
• ½ zucchini
• 200 g cheese, grated
• 2 eggs
• 1 cup of crème fraîche, 150 g
• some milk
• salt and pepper
• chili powder
• Paprika powder
• Turmeric powder
• basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Oven-baked pasta

Cook the farfalle al dente and drain. In the meantime, chop the vegetables. Mix the crème fraîche with a little milk until light and creamy. Then stir in the two eggs and season with the spices. Briefly fry the scampi in a pan. Fill a baking dish with the pasta, vegetables, and scampi and toss to combine. Spread the cream over the pasta and sprinkle generously with the cheese. Bake in a preheated oven at 200-225°C for about 20 minutes. I prefer fan-assisted cooking and watch until the cheese is lightly browned.