Menu
Creamy ham & mushroom pasta bake

Creamy ham & mushroom pasta bake

  • 1
  • 2
  • 3
  • 4
  • 5
(99 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 5
Use up the leftovers in your fridge with this hearty family supper dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal678
  • fat25g
  • saturates14g
  • carbs89g
  • sugars8g
  • fibre0g
  • protein31g
  • salt1.58g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g bag farfalle
  • 50g butter, plus a little extra

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g small mushroom, halved

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • bunch spring onions, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 50g plain flour
  • 500ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 140g thickly cut ham, chopped
  • 140g mature cheddar, grated

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

Method

  1. Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.

  2. Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.

  3. Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (106)

emmadoots's picture
4

i made this last night for an easy tea and it was really tasty, though i did deviate from the recipie somewhat!i used celery in the base and a tablespoon of creme fraiche to finish the sauce, as it tasted a little floury. i would definitely recommend this dish for a quick and tasty tea!

charlottelightfoot's picture
1

Not very impressed to be honest! Bit bland and boring :(

mlgb_24's picture
5

I added sweetcorn as what others did. I think the sauce is not a lot, so will try to do it with 750 mls milk next time, and use bacon lardons instead of ham to add more taste to it. Very nice though!

louisa81's picture

Love this - however I make the sauce with stilton and smoked bacon. Regular meal now in our household

irenemorrill's picture
4

My kids loved this and like the review above, little one had seconds. Think I might substitute leeks for spring onions next time (jaded adult pallete??) and would certainly add a few more mushrooms on 6 year olds request!!!

spacemonkey82's picture

Great recipe, I jazzed it up with some garlic pesto in the sauce some cherry tomatoes to ad some colour and 2 cloves garlic fried of with streaky bacon instead of ham the result was amazing.

janilou's picture
5

made this last night, used a leek instead of spring onions, added a clove of garlic, a dessertspoon of wholegrain mustard, used up some christmas gammon, chucked in a bit of cold cooked chicken, a couple of bits of streaky bacon and used stilton and some dolcelatta, again christmas left overs and sprinkled over a bit of fresh thyme - it was delicious, husband loved it, will most definately be making this again

emmalh's picture
4

made this last night and completely messed up the sauce the flour just went into lumps and I had to rescue the lot by sieving and chucking a lot of it, however the end result was good, kids loved it my only change was I added sweetcorn and peas and wished I hadn't I probably added too much and the taste detracted from everything else. I will try again but stick to the original

norfyjujus's picture
3

I thought it was ok nothing special . Thought the sauce was also too thick. Additionally if you're a messy cook like me there are probably better pasta bakes out there - ie ones that dont use flour!
However my boyfriend really liked it said it was good stodge food.

xlauramx's picture
5

Loved it - clean plates all round!

mattkay's picture
5

loved it . carnt folt it.

jenki2's picture
4

This came out really well!
I added some garlic to the sauce and also added pancetta instead of ham! was delish!

littleangel38's picture
5

Loved it! I used peas and a big spoonful of philadelphia. I had some saved for lunch tomorrow but ive just eaten it, it was that good!

tristingle's picture
5

This is an excellent recipe. Really quick and easy. Very tasty too!

getting_thinner's picture

i am trying this tonight, but a lower fat version... going to use flora extra light butter, tescos low fat cheese and skimmed milk, hoping it will come out ok...looks amazing

buffduffdan's picture
5

Very nice and easy to make! I added frozen peas to mine, family loved it and will definitely be cooking it again :)

macyrae's picture
5

This was lovely just added some sweetcorn and spinach as they needed using up. Hubby and daughter thought I'd been slaving away for hours, in reality it was dead simple.

buzz88's picture
5

I cook a gammon joint and add chunks. Also add sweetcorn & petit pois to make a family favourite.

r8ch4food's picture
5

Really simple, really nice. I added sweetcorn too!

ptntatty's picture
5

Adding some green peas works well too! Probably the 10th time I've made this. It is a family favourite!

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.