Creamy ham and mushroom pasta bake
Prep:
10 mins
Cook:
20 mins
This is a great way of using up leftovers in your fridge. You can add whatever combination of vegetables you have handy.
500g bag farfalle
50g butter , plus a little extra to grease
200g small mushrooms , halved
Bunch spring onions, finely sliced
50g plain flour
500ml milk
140g thickly cut ham , chopped
50g frozen peas
140g mature cheddar cheese, grated
Grated nutmeg
Preheat oven to 200°C /400°F / Gas Mark 6. Lightly grease an ovenproof dish with butter.
Cook the pasta according to pack instructions, then drain.
In a pan, melt a little butter and toss in the mushrooms.
Fry the mushrooms for a couple of minutes, then remove and set aside. Use some kitchen paper to wipe out the pan.
Melt the rest of the butter in the pan, then add most of the onions and soften for 1 min.
Mix in the flour and stir for another minute, then gradually stir in the milk until you have a smooth sauce. Increase the heat and bubble the sauce, stirring for a few minutes to thicken.
Turn off the heat, stir in the ham, peas and most of the cheese, then add seasoning.
Tip the pasta and mushrooms into the ovenproof dish and then pour the sauce over the mix and combine well.
Sprinkle over the rest of the cheese and a little grated nutmeg if desired and bake in the oven for 10 minutes until golden.
Serves
5
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Pasta & Noodles, Pork, Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Quick Meals, One Pot
Special Info
Nut free, Pregnant Mums
Level of Difficulty
Easy
You can easily make a vegetarian version by omitting the ham and stirring through some wilted spinach instead.
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