Ingredients

350 gr pasta shells

6 hard boiled eggs peeled and quatered

3 small mixed peppers chopped

150gr chestnut mushrooms quatered

3 tablespoon olive oil

1 clove garlic chopped

3 tablespoon garlic italian seasoning

500gr creme fraiche

100gr Gruyere cheese grated

Salt and black pepper

Method

cook the pasta shells in salted boiling water , drain and rinse under cold running water .

Peel the eggs and cut into quarters.

Preheat the oven to hot , place , the prepared vegetables in a pan and toss together with the oil , garlic and garlic seasoning grill for 8*10minutes , strairing now and then until the vegetables soften to chart the edges .

Preheat the oven for 200/c / gas 6 put the cooked pasta eggs and vegetables in a oven proof dish, beat together the creme fraiche and half the cheese season lightly , pour over the pasta, fraichi and half the cheese , season lightly pour over the pasta eggs and vegetables and stir gently to combine

Scatter over the remaining cheese n, cover with foil and bake for 20 minutes remove the foil and bake for a furthur 5minutes until the top is golden brown , serve hot .

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