Thu, May 24 2012
Creamy ham & mushroom pasta bake
Use up the leftovers in your fridge with this hearty family supper dish
Ingredients
* 500g bag farfalle
* 50g butter , plus a little extra
* 200g small mushrooms , halved
* bunch spring onions , finely sliced
* 50g plain flour
* 500ml milk
* 140g thickly cut ham , chopped
* 140g mature cheddar , grated
Nutrition Information
678 kcalories,
protein 31g,
carbohydrate 89g,
fat 25 g,
saturated fat 14g,
fibre 0g,
salt 1.58 g
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- 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.
- 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.
- 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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