Pasta alla Pastora

A creamy pasta bake from South Tyrol combining canneroni with Bolognese, mushrooms, ham and fresh peas in a rich cream sauce.

prepPeel and chop the onion
prepClean and slice the mushrooms
prepShell the peas if using fresh peas
prepHave Bolognese sauce ready (made ahead or from recipe notes)
1 white onion, peeled and chopped	Cook onion in oil until softened	Add mushrooms, ham & peas, cover, cook low 15–20 min	Season, add Bolognese & cream	Boil pasta al dente, drain & add to sauce	Mix well, sprinkle parsley & serve
3 tbsp extra virgin olive oil
200 g mushrooms, cleaned and sliced
100 g cooked ham, cut into small cubes
100 g fresh peas (or frozen)
200 g Bolognese sauce
150 ml fresh cream
salt (for pasta and to taste)
black pepper (to taste)
400 g canneroni pasta (or maccheroni)
fresh parsley, chopped for serving

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