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Creamy ham & mushroom pasta bake

Creamy ham & mushroom pasta bake

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(111 ratings)

Prep: 10 mins Cook: 20 mins


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



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

  • 200g small mushroom, halved



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

  • bunch spring onions, finely sliced
    Spring onions

    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



    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



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


  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, questions and tips

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Vikki Uren
14th Apr, 2014
Wow...very yummy xx
22nd Feb, 2014
I've lost count of the number of times I've made this in my home and always varied the ingredients. Leftover chicken breasts with ham, chicken and bacon, chorizo etc. basically, any meat or veg I've needed to use up. I've also added some passata on occasions to make a creamy tomato sauce for a change. Basically, this dish is loved in our house as it never seems to be the same way twice! Brilliantly versatile, filling and tasty. Yummy!
2nd Oct, 2013
I made this using 2 chicken breasts, 200g mushrooms and 200g broccoli. It was delicious but there was far too much pasta, I ended up binning over half of it because it wouldn't fit in the dish and would have made it far too dry if it had.
21st Sep, 2013
Made this today and this will definitely be cooked for the family again. They loved it. I used left over sliced breaded ham, added black pepper and a small pinch of mixed herbs. I even laid strips of the ham criss-crossed over the top of the bake and they crisped up nicely in the oven. A real hit. There was one large (or two small) portions left over. We're a family of four so this would definitely feed a larger family and won't cost too much.
29th May, 2013
This will become a regular supper dish. So easy, but so tasty. Like some other reviewers, I use leeks instead of spring onions - I had a couple of small ones left over. And I put in some asparagus, which went very well. So, a great recipe which you can easily tweak to suit what you have in the fridge!!
22nd May, 2013
Delicious! I substituted the ham in this recipe for some grilled bacon (1 rasher each). Lowered the quantities to about 80% of whats stated, because theres only 4 in my family, and unusually, this recipe serves 5. The prep time of 10 mins was a bit of an understatement, i took about 25! (but i am an inexperienced cook). Overall really lovely, will definitely bookmark for a nice student meal.
22nd May, 2013
This recipe was really easy and worked out really well, just made it for my family, but only used 80% of the quantities as theres only four of us, and unusually this recipe is designed to serve 5. It was delicious and didn't take long to prepare, although ten minutes is a bit of an understatement (im an inexperienced cook so I'd say prep time took me about 20-25 mins) My oven is typically quite hot so I took it out after 18 mins, just as the cheese on top was going brown and crispy in places. Perfect timing :) I also grilled some bacon and chopped this instead of the ham, which works just as well. (I used about 1 rasher each)
18th Apr, 2013
This was a really bland dish and quite frankly a waste of ingredients. Managed a few mouthfuls before I binned the lot.
5th Apr, 2013
i`ve made this pasta dish twice now and used pancetta it is a really easy and very nice meal 3 adults and 2 children had it and i still had some left over for my lunch the next day
31st Mar, 2013
made this for 2 people so I halved the amount of pasta but kept the amount of cheese sauce to which I added 1 teaspoon of mustard. I used mushrooms, red and yellow sweet peppers with leftover baked gammon with garlic bread and it was delicious. There's still half left so the original recipe would easily feed 7-8 people. I,ll make this again and try sweetcorn and maybe smoked sausage.


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