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Creamy ham & mushroom pasta bake

Creamy ham & mushroom pasta bake

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(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
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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.

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Comments (106)

aerogirl1's picture

I have the same problem Anne-Rachael, I can only find the recipe now through google.

anne-rachael's picture
5

Anyone know why this recipe has no picture and refuses to be saved into my binder? Great recipe though!

eleanormayo's picture
4

Really good comfort food. Was a little concerned that the sauce might turn out lumpy as couldn't tell if they were lumps or onion, but was just fine! Meant to add peas to up the veggie quota but forgot!

sarahcoley1976's picture
4

I made this dish in a hurry, so i guessed alot of the weights. It still came out lovely and my hubby loved it. Will make it again as i would like to see how it turns out having followed the recipe.

carlnotts's picture
5

This is very quick and easy to make, I used more butter than stated and cooked the onion and mushroons together adding the liquid from this to the sauce. Also made the sauce more runny, its great for a tasty midweek tea.

ashleyhouston71's picture

absolutely amazing, i made mine with spring onions, bacon and peas, i also added the wholegrain mustard as suggested by someone above and topped mine off with breadcrumbs and a bit of cheese, best pasta bake iv made yet!!

nickyevans123's picture
5

Delicious! kids loved it and little one had seconds! really simple to make and will definately be doing this again. loads left over too and its freezable so even better!!

nickyevans123's picture
5

Delicious! kids loved it and little one had seconds! really simple to make and will definately be doing this again. loads left over too and its freezable so even better!!

sarahah's picture
5

Forgot to rate!

sarahah's picture
5

Absolutely delicious - I make it nearly every week. My husband always has thirds!! I too used sweetcorn as well. Will try next time using tuna instead of ham.

sheepie's picture
4

Made this tonight for the family. I made 750mls worth of sauce, which seemed about right to keep it nice and moist. Also added some garlic to the mushrooms. Well recieved by all. Next time i will probably use more cheese as hte flavour was slightly subtle for my taste.

jevidrian's picture
5

I made this the other night for my father in law and myself
i took the advice of adding sweetcorn we really enjoyed it
my father in law had three helpings, need i say more!

arnoldio's picture

Delicious!

I Used this for my GCSE food tech exams this week as a prototype dish, the whole thing went very well and i got a B+!!

rebecca1july's picture
4

great weekday meal for weekdays.
I agree the sauce is very thick and also the portion size is very large.

muffinlover's picture
5

Fantastic recipe! I use frankfurters instead of ham to make it a bit more meaty!

nickers's picture

This was fantastic! I didn't have any mushrooms or ham so i substiuted with bacon and sweet potato and it was a great success.

hunkamunka's picture
5

I made this again using Dolcelatte cheese and wilted spinach making it meat free. I still used cheddar in the white sauce and some for sprinkling on top plus the blue cheese so it was particularly naughty but really scrummy!

anyz_razak's picture
5

Very nice. I dont eat pork so i substitute them with chicken. It was very delicious!!

Frantic Flapjack's picture
4

Very good comfort food and very tasty. I added a dessert spoon of wholegrain mustard to the white sauce before adding the cheese and it gave it a good depth of flavour.

marywesterback's picture
5

I made this ahead of time, so that I could put it on when I got back from taking the kids to music. Also I added some mixed frozen veg to up the intake (I used a brocolli, cauliflower, carrot mix). Everyone loved it, will definitely make again!

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