Easy Creamy Pasta Bake With Ham Recipes

Steps:

• 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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Heat oil in a skillet over medium-high heat while penne are cooking and saute ham until lightly browned and crisp, about 5 minutes. Pour in heavy cream and milk and cook until almost simmering. Add cheese wedge and melt in the sauce. Season with bouillon and pepper. Add penne and mix well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until cheese is melted and slightly browned, about 20 minutes.

Steps:

• 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
• 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

Steps:

• Cook the pasta according to pack instructions, then drain.
• Heat the oven to 400F 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 scallions and soften for 1 minute
• Stir in the flour for another minute, 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 scallions and bake in the oven for 10 mins until golden.

Steps:

• Bring a large pot of salted water to a boil. Add the olive oil to a large skillet and heat over medium. Add the shallot, garlic and red-pepper flakes. Cook, stirring often, until shallots and garlic soften but are not yet brown, 2 to 3 minutes. Add the ham and stir to coat, 1 to 2 minutes.
• Add the tomato purée. Add ¼ cup of the boiling salted water from the pot to the can, stir to loosen any purée, then add the liquid to the pan. Season the sauce with salt. Increase the heat to medium-high and bring it to a boil, and then reduce the heat to medium-low and simmer for 10 minutes.
• While the sauce simmers, cook the pasta in the boiling water according to package instructions until al dente; drain well.
• Reduce the heat to low and then add the cream, cheese and salt; stir to combine. Add the drained pasta, and toss to coat. Transfer pasta to a serving dish and top with more cheese.

Steps:

• Mix all ingredients in a 13x9 pan.
• Bake at 350 degrees for 50 minutes.