For the pasta casserole, chop the onion and carrots very finely, cut the bell bell pepper and ham into small pieces, and the leek into thin slices. Cook the pasta al dente according to the instructions.
Sauté the onion in a little oil, add the carrot pieces and gradually the ham, leek and bell bell pepper. Season with a little pepper and pasta seasoning.
Mix the cream and curd, stir in the egg and season with salt and pepper. Now mix the pasta with the vegetables and the cream-egg mixture, pour into an oven dish and sprinkle with the grated cheese.
Bake at 160 °C for about 20 minutes.