Ham and Vegetable Pasta Bake
This ham and vegetable pasta bake is a creamy, comforting, and easy-to-make dish packed with leftover ham, fresh veggies, and a golden, crunchy topping. Perfect family comfort food!
Equipment
Ingredients
- 300 g (10.6 oz) dried pasta (rigatoni, penne, farfalle or fusilli)
- 75 g (2.6 oz) salted butter
- 55 g (1.9 oz) plain flour
- 500 ml (2 cups) hot chicken stock (made using a stock cube or pot)
- 200 ml (⅞ cup) milk (I use semi-skimmed)
- 300 g (10.6 oz) ham cut into cubes or shredded (see Notes)
- 2 carrots (approx. 200g) peeled and diced
- 120 g (4.2 oz) frozen sweetcorn defrosted in hot tap water and drained
- 120 g (4.2 oz) frozen peas or petit pois defrosted in hot tap water and drained
- salt and freshly ground black pepper
- 20 g (0.7 oz) panko breadcrumbs
- 10 g (0.4 oz) freshly grated parmesan
Instructions
- Heat the oven to 220C/200C fan/gas 7. Cook the pasta according to pack instructions, then drain. While the pasta is cooking, melt the butter in a large saucepan over a medium heat. Stir in the flour as soon as the butter has melted. Cook for 1 minute, stirring constantly.
- Slowly pour the hot stock and then the milk into the pan, just a little at a time, stirring well until the sauce is smooth and thickened slightly. Add the ham and vegetables, then increase the heat until the sauce starts to bubble. Reduce to a simmer, cover with a lid and cook for 10 to 15 minutes until the carrots are tender, but not too soft. Season, to taste, with salt and freshly ground black pepper.
- Mix the ham and vegetable sauce with the cooked pasta, then transfer the pasta and sauce to a medium ovenproof dish. Mix the panko breadcrumbs with the grated parmesan in a small bowl, then scatter the mixture over the pasta. Bake in the oven for 10 to 15 minutes, until golden.
Notes
- Ham – this is a perfect recipe for using up leftover festive ham!
- Dairy-free option – use coconut milk or cashew cream instead of semi-skimmed milk.
- Gluten-free – use gluten-free pasta and cornflour instead of flour to thicken the sauce.
- Make it a chicken and ham pasta bake by swapping out half of the ham for pieces of cooked chicken.
- More vegetables – stir in spinach, mushrooms or sun-dried tomatoes for added texture and flavour.
- This ham and vegetable pasta bake recipe is easily adapted if you’re cooking for less or more people. Use a large baking dish if doubling the recipe.
Nutrition
Calories: 803kcal | Carbohydrates: 89g | Protein: 36g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1394mg | Potassium: 829mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5883IU | Vitamin C: 15mg | Calcium: 141mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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