Name: Creamy ham & mushroom pasta bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Cuisine: British
Ingredients: 500g bag farfalle; 50g butter plus a little extra; 200g small mushroom halved; bunch spring onions finely sliced; 50g plain flour; 500ml milk; 140g thickly cut ham chopped; 140g mature cheddar grated

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Creamy ham & mushroom pasta bake

Creamy ham & mushroom pasta bake

Good Food team

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Serves 5

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.190 ratingsRate

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

Freezable

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

500g bag farfalle
50g butter

plus a little extra
200g small mushroom

halved
bunch spring onions

finely sliced
50g plain flour
500ml milk
140g thickly cut ham

chopped
140g mature cheddar

grated

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Nutrition: per serving

kcal727
fat25g
saturates14g
carbs91g
sugars8g

low
fibre6g

high
protein32g
salt1.58g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

TIP

Bump up the veg content by adding peas or sweetcorn to the sauce. Or make it veggie: instead of ham, stir through wilted spinach and crumbled blue cheese.

Recipe from Good Food magazine, March 2009

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A star rating of 4.5 out of 5.190 ratings

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