DOCUMENT

180 Serves 4 | Preparation time: 80 minutes Ingredients Preparation For the pasta: 150 g pasta (penne or bucatini) 1 ½ l water 3 tsp. salt For the bake: 1 ½ tbsp. butter 2 onions, diced 1 capsicum | diced into 1 cm pieces 2 small carrots | sliced 150 g crème fraîche 75 ml milk, 3.5% fat Salt Pepper 300 g Roma tomatoes | coarsely diced 100 g cooked ham | diced 150 g sheep’s cheese with herbs | diced For sprinkling: 100 g Gouda cheese, grated Accessories: Ovenproof dish, 24 cm x 24 cm Rack Cook the pasta in salted water according to the instructions on the packaging. Sauté the onions in butter. Add the pepper and carrots and sauté for a further 5 minutes. Mix together the crème fraîche and milk; then add to the vegetables. Season liberally with salt and pepper. Place the pasta, tomatoes, ham and sheep's cheese in the ovenproof dish. Stir in the vegetable sauce. Sprinkle the pasta bake with Gouda. Place the pasta bake on the rack and place in the oven. Bake until golden brown. Settings Automatic programme Bakes & Gratins | Pasta bake Programme duration: approx. 30 minutes Manual Oven functions: MW + Fan Plus Temperature: 170–180 °C Power level: 300 W Booster: Off Pre-heat: Off Crisp function: Off Duration: 30–40 minutes Shelf level: 1 Pasta bake Useful tip You can also make the bake with 350 g of cooked pasta left over from the previous day.