Creamy ham and mushroom pasta bake

Prep: 10 mins
Cook: 20 mins
Creamy ham and mushroom pasta bake
This is a great way of using up leftovers in your fridge. You can add whatever combination of vegetables you have handy. 

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

50g frozen peas

140g mature cheddar cheese, grated

Grated nutmeg

Preheat oven to 200°C /400°F / Gas Mark 6. Lightly grease an ovenproof dish with butter.

Cook the pasta according to pack instructions, then drain.

In a pan, melt a little butter and toss in the mushrooms.

Fry the mushrooms for a couple of minutes, then remove and set aside. Use some kitchen paper to wipe out the pan.

Melt the rest of the butter in the pan, then add most of the onions and soften for 1 min.

Mix in the flour and stir for another minute, then gradually stir in the milk until you have a smooth sauce. Increase the heat and bubble the sauce, stirring for a few minutes to thicken.

Turn off the heat, stir in the ham, peas and most of the cheese, then add seasoning.

Tip the pasta and mushrooms into the ovenproof dish and then pour the sauce over the mix and combine well.

Sprinkle over the rest of the cheese and a little grated nutmeg if desired and bake in the oven for 10 minutes until golden.


Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Pasta & Noodles, Pork, Vegetables

Recipe Type
Dinner, Easy Recipes, Family Dinners, Quick Meals, One Pot

Special Info
Nut free, Pregnant Mums

Level of Difficulty

You can easily make a vegetarian version by omitting the ham and stirring through some wilted spinach instead.

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