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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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21st Feb, 2013
I made this last night - and it was amazing! My brother who doesn't usually eat much had seconds, and it was all gone by the end of the night. I added peas, corn and red onions as well. I'm thinking of adding garlic to the mushrooms next time, and maybe some capsicum as well.
27th Jan, 2013
Used a little less pasta, and also added sweetcorn, teaspoon of whole grain mustard and used bacon instead of ham. Love it!
16th Jan, 2013
My husband said it was too bland and stodgy.
19th Sep, 2015
Maybe the problem isn't the recipe, but your critical, unappreciative husband..?
29th Dec, 2012
Really nice recipe, a favourite for our home too! We added frozen peas and a little pasta broth to slacken the sauce. Also used all the cheese in the sauce and grated extra on top as well as adding little noughts of blue cheese which gave it a deeper flavour. Enjoy!
6th Dec, 2012
Absolutely loved this - added Sweetcorn and mixed herbs - was delicious!
5th Dec, 2012
this is the first dish i have ever tried to cook from a recipe (my culinary skills usually extend to pie, mash and veg).. worked well.. the wife and kids liked it.. the second time i made it i added bacon (fried lightly with the mushrooms) and sweetcorn (cooked same time as pasta).. added some more milk to coat pasta with sauce better (might try a little more just to thin out sauce).. the wife and kids loved this version.. would really recomend this dish..
26th Nov, 2012
Very tasty. Used leek instead of sping onions, added peas and left out the cheese to save calories/washing up.
1st Nov, 2012
It was almost like making a ham and mushroom pie but without the pastry! Quite nice and easy to make but I think that there are better pasta dishes out there.
1st Oct, 2012
Made with left over Parmesan and creme fraiche in the sauce as well - very rich sauce and huge portions probably a little too big for me but tasty but might add black pepper as well next time


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