I found this creamy ham and mushroom pasta bake recipe on the BBC Good Food website after searching Google for pasta bake recipes. David and I are both pasta fans...but other than lasagne, we haven't really made many pasta bakes! The ingredient list for this one isn't huge, which appealed, and it was pretty quick to prepare and cook...so a winner all round.
The end result was really delicious - I made the full recipe for 4 and we had leftovers for lunch the next day...there was 'just enough' left for the 2 of us as David kept going back for more!!
The sauce takes on a lovely flavour from the spring onions, mushrooms and the cheese and the leftovers were still saucy the next day.
Tips
- Feel free to try different vegetables, eg broccoli, peas, sweetcorn, green beans etc.
- This creamy ham and mushroom pasta bake recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 300g dried farfalle pasta (or other dried pasta of your choice)
- 50g butter, plus a little extra
- 250g chestnut mushrooms, halved or quartered, depending on their size
- 4 spring onions, finely sliced
- 50g plain flour
- 500ml milk
- 140g thickly cut ham, chopped
- 140g extra mature cheddar, grated
- salt and freshly ground black pepper
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Instructions
- Heat the oven to 200C/fan 180C/gas 6. Cook the pasta according to pack instructions, then drain. While the pasta is cooking, melt a little butter in a large saucepan and fry the mushrooms for a couple of minutes over a high heat, then scoop out and set aside. Use some kitchen roll to wipe out the pan.
- Melt the remaining butter in the pan over a medium heat, then add most of the spring onions and cook to soften for 1 minute. Add the flour and stir for another minute, then gradually stir in the milk until you have a lump-free sauce. Increase the heat until the sauce bubbles and stir for 3 to 4 minutes to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
- Add the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well. Scatter over the remaining cheese and spring onions, then bake for 10 minutes until golden.
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Creamy Ham and Mushroom Pasta Bake
Ingredients
- 300g dried farfalle pasta or other dried pasta of your choice
- 50g butter plus a little extra
- 250g chestnut mushrooms halved or quartered, depending on their size
- 4 spring onions finely sliced
- 50g plain flour
- 500ml milk
- 140g thickly cut ham chopped
- 140g extra mature cheddar grated
- salt and freshly ground black pepper
Instructions
- Heat oven to 200C/fan 180C/gas 6. Cook the pasta according to pack instructions, then drain. While the pasta is cooking, melt a little butter in a large saucepan and fry the mushrooms for a couple of minutes over a high heat, then scoop out and set aside. Use some kitchen roll to wipe out the pan.
- Melt the remaining butter in the pan over a medium heat, then add most of the spring onions and cook to soften for 1 minute. Add the flour and stir for another minute, then gradually stir in the milk until you have a lump-free sauce. Increase the heat until the sauce bubbles and stir for 3 to 4 minutes to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
- Add the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well. Scatter over the remaining cheese and spring onions, then bake for 10 minutes until golden.
Notes
- Feel free to try different vegetables, eg broccoli, peas, sweetcorn, green beans etc.
- This creamy ham and mushroom pasta bake recipe is easily adapted if you’re cooking for less or more people.
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