Baked Pasta with Mushrooms, Ham and Peas

Method

1. Heat a little oil with a clove of garlic in a pan.
2. Slice the mushrooms and add them to the pan.
3. Cook the mushrooms without salt until they release water and dry out.
4. Salt the mushrooms, remove the garlic, and transfer the mushrooms to a bowl.
5. In the same pan, add a drizzle of oil and sauté the finely sliced onion until golden.
6. Add the thawed peas and cook for a few minutes; season with salt.
7. Meanwhile, cook the pasta in boiling water for about 7 minutes (drain very al dente).
8. Prepare the béchamel: melt butter, add flour, then milk, salt, and pepper.
9. Take half of the cooked mushrooms and blend them with some béchamel.
10. Cut the cooked ham into strips and the Emmental into small cubes.
11. In a bowl, place a little béchamel on the bottom, add the drained pasta.
12. Add to the pasta: the remaining béchamel, peas, cooked ham, the remaining whole mushrooms, Emmental, and Parmesan.
13. Mix well.
14. Pour into a baking dish, forming layers with Parmesan between the layers.
15. Bake in a static oven at 200°C for about 20 minutes, then optionally broil to gratin.