This creamy ham and mushroom pasta bake recipe is the ultimate comfort food! Packed with tender pasta, smoky ham, savoury mushrooms, and a cheesy sauce, it’s a family favourite that’s perfect for weeknight dinners.
I found recipe on the BBC Good Food website after searching Google for pasta bake recipes. 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 is delicious, with the sauce taking on the lovely from the spring onions, mushrooms and cheese...if you make the full recipe for 4 and are only cooking for 2, you can enjoy leftovers for lunch the next day!!
It's great recipe for using up festive leftover ham or gammon.
Tips
- Vegetable substitutes - try different vegetables, eg broccoli, peas, sweetcorn, green beans etc. Blanch them first before mixing them into the pasta to keep them tender and vibrant.
- Herbs and seasonings - try seasoning the sauce with garlic powder, smoked paprika or a pinch of nutmeg. Adding fresh herbs like parsley, thyme or chives will add extra flavour.
- Protein options - swap the ham for chicken, turkey or even smoked salmon to customise the recipe.
- Toppings - try finishing the dish with crispy bacon bit, toasted pine nuts or a sprinkle of chilli flakes for added flavour and texture.
- Dairy-free option - use a plant-based milk alternative and dairy-free cheese.
- Gluten-free option - use gluten-free pasta and flour for the sauce.
- Vegetarian option - omit the ham and add more vegetables like courgette, peppers or tomatoes.
- This creamy ham and mushroom pasta bake recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - you can assemble the pasta bake ahead of time and keep it in the fridge for up to 2 days. Cover it with foil and bake as instructed, adding a few extra minutes if baking from cold.
Absolutely - assemble the dish in a freezer-safe container but don’t bake it. Cover tightly and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and bake as directed.
Short pasta like Farfalle, penne, rigatoni, or fusilli works best as they hold the sauce well. For a more indulgent texture, try shells or cavatappi.
For a crispy topping, sprinkle breadcrumbs mixed with grated parmesan and a drizzle of olive oil over the pasta before baking. Grill for the last 2 to 3 minutes for extra crunch.
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How to make this 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 (see Tips)
- 4 spring onions, finely sliced
- 50g plain flour
- 500ml milk (I use semi-skimmed)
- 140g thickly cut ham, chopped
- 140g extra mature cheddar, grated
- salt and freshly ground black pepper
Instructions
- Heat the oven to 200C/180C fan/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. Strain any juices from the mushrooms into the sauce - it'll add extra flavour and thin the sauce slightly.
- Add the pasta and mushrooms into a medium 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
Equipment
Ingredients
- 300 g (10.6 oz) dried farfalle pasta (or other dried pasta of your choice)
- 50 g (1.8 oz) butter plus a little extra
- 250 g (8.8 oz) chestnut mushrooms halved or quartered, depending on their size (see Notes)
- 4 medium spring onions finely sliced
- 50 g (1.8 oz) plain flour
- 500 ml (2 ¼ cups) milk (I use semi-skimmed)
- 140 g (4.9 oz) thickly cut ham chopped
- 140 g (1 ¼ cups) extra mature cheddar grated
- salt and freshly ground black pepper
Instructions
- Heat oven to 200C/180C fan/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. Strain any juices from the mushrooms into the sauce - it'll add extra flavour and thin the sauce slightly.
- Add the pasta and mushrooms into a medium 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
- Vegetable substitutes - try different vegetables, eg broccoli, peas, sweetcorn, green beans etc. Blanch them first before mixing them into the pasta to keep them tender and vibrant.
- Herbs and seasonings - try seasoning the sauce with garlic powder, smoked paprika or a pinch of nutmeg. Adding fresh herbs like parsley, thyme or chives will add extra flavour.
- Protein options - swap the ham for chicken, turkey or even smoked salmon to customise the recipe.
- Toppings - try finishing the dish with crispy bacon bit, toasted pine nuts or a sprinkle of chilli flakes for added flavour and texture.
- Dairy-free option - use a plant-based milk alternative and dairy-free cheese.
- Gluten-free option - use gluten-free pasta and flour for the sauce.
- Vegetarian option - omit the ham and add more vegetables like courgette, peppers or tomatoes.
- This creamy ham and mushroom pasta bake recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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