Quick pasta bake from the tray

Ingredients for 4 servings:

• 2 red bell peppers
• 1 can of corn kernels (285 g)
• 350 g pasta (spaghetti)
• 300 g peas, frozen
• 1 bunch parsley, flat
• 300 g smoked turkey breast
• 250 ml whipped cream
• 4 eggs
• 20 g butter
• 150 g cheese (Edam), grated
• Salt
• Cayenne pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Quarter the bell peppers, trim, and cut crosswise into 1 cm wide strips. Drain the corn. Cook the pasta in salted water according to the package instructions. 5 minutes before the end of the cooking time, add the bell peppers and cook for 4 minutes. Add the frozen peas and cook for 1 minute. Drain and let drain well. Chop the parsley (dried parsley is also possible). Cut the turkey breast into 3 cm long strips and mix them with the pasta, parsley, and corn. Mix the cream and eggs. Season with salt and cayenne pepper. Grease the oven tray with butter. Spread the pasta in it. Pour the egg mixture over the pasta and spread the cheese on the casserole. Bake in a preheated oven at 250°C (480°F) on the second rack from the bottom for 15-20 minutes. (Convection oven not recommended)