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Peel the skin from the broccoli stem using a peeler, then dice the peeled stem. Wash all the broccoli thoroughly.
Blanch the broccoli florets in boiling water until just tender-crisp, then drain and toss them with butter.
Rinse the shiitake mushrooms and ham, then dice both into small pieces.
Remove the shells from the shrimps and devein them, then dice the shrimp and set aside.
Preheat your oven to 250 °C. Cook the elbow pasta according to the package instructions until al dente.
Drain the cooked pasta thoroughly. Grease individual tin foils or a gratin dish. Divide the pasta among the foils, then distribute the sauce mixture evenly over the pasta, stirring everything together.
Cook's Note: Everything from the broccoli prep through this assembly step can be prepared ahead of time. Cover and refrigerate until you're ready to bake.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
