Pasta gratin

300 g pasta

shells or elbow macaroni, uncooked

2 onions

100 g air-dried ham

1 bunch of parsley

flat-leaved

250 g champignons

Peel and slice the onions into rings. Cut the air-dried ham in half crosswise, then into strips. Pull the parsley leaves off the stalks and chop them finely. Slice the champignons.

Mix all the ingredients together in the greased porcelain dish.

(Pre-)heat cooking space to 200 °C with Hot air humid

450 ml vegetable bouillon

250 ml single cream

Salt

Pepper

Nutmeg

ground

Mix the vegetable bouillon with the single cream and season with salt and pepper. Pour the sauce over the pasta.

150 g grated cheese

Sprinkle over the cheese. Put the porcelain dish on the wire shelf in the preheated cooking space. Bake.

Put the food in

Hot air humid 200 °C for 30 Mins