John Myers
Tipsy Pasta Casserole
The perfect tipsy pasta casserole recipe with a picture and simple step-by-step instructions.
- 300 g Penne
- 200 g Cooked ham
- 1 Can Mushrooms
- 1 Onion
- 2 Garlic cloves
- 1 cups Cream
- 50 ml. White wine
- 50 ml. Vegetable broth
- 1 packet Cheese fondue
- Salt
- Pepper
- Oegano
- Oil
- Food starch
- Cook the pasta in salted water until aldente.
- Peel the onion and garlic, dice them finely and sauté in the oil until translucent, dice the ham, drain the mushrooms in a sieve and sauté everything, season with salt, pepper and oregano, and deglaze with the wine, the cream and the vegetable stock, if necessary Thicken with a little cornstarch and let everything simmer a little.
- Drain the pasta in a sieve and mix into the sauce.
- Spread the cheese fondue over the pasta bake and bake in a preheated oven at 200 ° C for about 20 minutes.
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