Tortellini casserole with corn

Ingredients for 4 servings:

• 500g tortellini
• 600 ml cream (alternatively 1 cup of cream and milk mixed)
• 200 g ham, cooked
• 1 tbsp butter
• 1 can of corn
• 1 bell pepper(s), red
• 1 onion(s)
• 2 garlic cloves
• salt and pepper
• 1 egg(s), beaten
• ½ bunch parsley
• 250 g cheese (Gouda), grated
• 1 pinch of nutmeg
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the tortellini al dente in plenty of salted water according to the package instructions. Drain and set aside. Meanwhile, wash and trim the bell pepper, quarter it, and cut it into thin strips. Peel and finely chop the onion and garlic. Wash the parsley, shake it dry, and chop it without the stems. Dice the ham. Drain the corn well. Preheat the oven to 200°C (400°F). Melt the butter in a pan. Fry the bell pepper strips with the ham, onion, and garlic, stirring. Add the corn and parsley and cook everything for about 5 minutes. Pour in the cream, bring to a boil once, then simmer over medium heat for a few minutes. Season with salt, pepper, and nutmeg. Remove the pan from the heat and stir in the beaten egg. Grease a baking dish. Mix the tortellini with the sauce and pour into the dish. Sprinkle with cheese and bake in the oven on the middle rack for about 20 minutes. Serve immediately.