Ham pasta bake


Ham pasta bake
Here's a really simple recipe that children love. Just pasta, ham, a little cream and cheese on top.
138 K 4.3/5 (44 reviews)
Grade this recipe:
Keywords:
Last modified on: July 15th 2015
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Ham pasta bake
Preheat the oven to 390°F (200°C).

Cut 150 g ham into small pieces.

Stage 2 - 10 min.
Ham pasta bake
Cook 400 g Pasta, if not already cooked.

Mix the pasta and ham together.

Stage 3 - 1 min.
Ham pasta bake
Tip this mixture into a gratin dish.

Pour 100 g liquid cream over.

Stage 4 - 1 min.
Ham pasta bake
Cover with grated cheese.

Stage 5 - 25 min.
Ham pasta bake
Bake for about 25 minutes, until the top is nicely browned.
Remarks
The amounts stated are only for guidance, so do adjust to suit your own taste and the leftovers you have in your fridge.
Keeping: 1 or 2 days in the fridge, covered with plastic film. Reheats very well.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=40 %280 RDI=30 %80 RDI=10 %2,180 RDI=110 %9,130 RDI: 110 %
Per 100 g10 RDI=5 %40 RDI=4 %10 RDI=2 %310 RDI=20 %1,300 RDI: 20 %
Per person20 RDI=9 %70 RDI=7 %20 RDI=3 %540 RDI=30 %2,280 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, Milk
How much will it cost?
  • For 4 people : 2.80 €
  • Per person : 0.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Chestnut moelleux
Chestnut moelleux
"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little...
February 11th 201849 K 15 1 hour 15 min.
Foie gras ballotine
Foie gras ballotine
Making your own foie gras, from raw liver, will give you not only the satisfaction of having made it yourself, but also a liver of simply remarkable quality and taste, far better than any commercial foie gras. It's a tricky operation, but one that's entirely within your grasp, as long as you follow...
December 11th 20243,033 2 days 17 hours 30 min.
Scallops with green asparagus tips and parmesan
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
February 21th 2011240 K4.1 40 min.
Prune Far
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.
October 3rd 2010232 K 15 1 hour 10 min.
How to prepare sorrel
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
October 6th 2010427 K3.3 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page