Pasta dishes are just always delicious!
Make pasta according to instructions al dente. Cut ham into strips and sauté in hot fat at low temperature until translucent. Dice the onions and sauté. Rinse the lentils in a sieve and add to the ham. Pour in the clear soup and cook for 4 minutes at medium heat. Clean mushrooms and cut into quarters.
Layer drained pasta with basil strips, lentil-ham mixture and mushrooms in a greased ovenproof dish. Stir through eggs, crem fraiche and grated cheese, season vigorously with salt and freshly ground pepper.
Pour the egg whipped cream over the casserole. Bake in the oven at 225 °C for 20 to 30 minutes.
this recipe is from Thomas Kollak
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