While I followed the original pasta recipe, this is the ideal meal to use up any leftovers you may have in your fridge – and to easily increase your vegetable intake.
In addition to mushroom and ham, the pasta bake would taste even more lovely with peas (so I regret leaving mine in the freezer).
People who would prefer a vegetarian alternative would do well with substituting ham with wilted spinach and crumbled blue cheese.
Even sweetcorn would work well with this pasta bake recipe, and probably more vegetables too – it’s such a versatile dish.
Here’s how to make the BBC Good Food original ham and mushroom pasta bake recipe with Cheddar cheese.
Creamy ham and mushroom pasta bake
- Serves: five people
- Prep: 10 minutes
- Cooks in: 20 minutes
Ingredients
- 500g 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
Method
Cook the pasta according to pack instructions, then drain. Heat oven to 200C (180C fan/gas six), then melt a little bit of butter in a large saucepan.
Fry the mushrooms for a couple of mins, then scoop out and set aside. Melt the remaining butter in the pan, then add most of the onions and soften for one minute.
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 minutes to thicken. Turn off the heat, stir in the ham and most of the cheese, then season with salt and black pepper.
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 minutes until golden.
