Cook the pasta al dente (do not overcook) in a pot with plenty of salted water and drain it.

Meanwhile, prepare a very thin béchamel and add two tablespoons of grated parmesan to it.

Cut the cheese and ham into small slices. Mix everything in a suitable bowl. Add the peas and mushrooms that you before soaked and fried in butter.

Drain the pasta, and grease a fireproof bowl with butter. Arrange alternately a layer of pasta and a layer of a mixture of peas, mushrooms, and béchamel. Add one handful of grated parmesan and a few pieces of butter.

Put the dish in the oven to bake for about half an hour. This is a very rich dish, suitable as a standalone dish.