Mozzarella pasta bake
A good way to use up leftover pasta, or cook some specially for this gratin with fried ham and two cheeses: diced mozzarella for melting texture and grated Comté for a nicely browned top.
78 K 3.5/5 (8 reviews)
55 min.
Easy
2.95 €
6 people
5 IngredientsLast modified on: September 30th 2018
For 6 people, you will need:
- 1
100 g ham - 2
2 tablespoons olive oil - 3
500 g Pasta - 4
80 g mozzarella - 5
50 g Comté cheese - Total weight: 760 grams
Times for this recipe
Preparation: 6 min.
Cooking: 45 min.
All in all: 55 min.
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 - ⌛ 7 min.
Stage 2 - ⌛ 5 min.
Cook 500 g Pasta.
Stage 3 - ⌛ 3 min.
Drain the pasta thoroughly.
Preheat the oven to 410°F (210°C)
Preheat the oven to 410°F (210°C)
Stage 4 - ⌛ 3 min.
Put the pasta back into the pan on low heat. Add the fried ham and 80 g mozzarella cut into small dice.
Stir well for a few minutes to combine well.
Stir well for a few minutes to combine well.
Stage 5 - ⌛ 2 min.
Tip the mixture into a buttered gratin dish.
Stage 6 - ⌛ 1 min.
Scatter the 50 g Comté cheese over the top...
Stage 7 - ⌛ 30 min.
...and bake for about 30 minutes (do watch the colour towards the end).
Remarks
This is perfect for a Sunday evening supper when you are wondering "What are we going to eat tonight?"
If you don't have Comté, you can use any similar cheese you like: Cheddar, Gruyère, Emmental...
If you don't have Comté, you can use any similar cheese you like: Cheddar, Gruyère, Emmental...
Keeping: Several days in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 340 RDI=30 % | 90 RDI=10 % | 2,610 RDI=130 % | 10,910 RDI: 130 % |
| Per 100 g | 20 RDI=6 % | 40 RDI=4 % | 10 RDI=2 % | 340 RDI=20 % | 1,440 RDI: 20 % |
| Per person | 20 RDI=7 % | 60 RDI=5 % | 10 RDI=2 % | 430 RDI=20 % | 1,820 RDI: 20 % |
How much will it cost?
- For 6 people : 2.95 €
- Per person : 0.50 €
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)
Pasta
Like these other recipes: Farfalle with green asparagus, Butterfly pasta with smoked trout, Pasta with mushrooms, Pasta with cherry tomatoes, olives and feta cheese, Penne with purple artichokes, ... See them all 17
Ham
Like these other recipes: Grilled ham and bechamel sandwiches, Hasselback or "Swedish-style" potatoes, Croque-monsieur complet, Stuffed tomatoes and courgettes, Croque-monsieur, ... See them all 30
Mozzarella
Like these other recipes: Bruschetta, Bruschetta and mozzarella, Pumpkin and red-bean tortillas, Harvest Gratin, Grilled cheese, ... See them all 7
Comté cheese
Like these other recipes: Spinach and Comté Loaf, Cubed salad, Potato gratin with 3 cheeses, Salmon and spinach quiche, Escalope cordon bleu, ... See them all 45
Other recipes you may also like
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016479 K4.4 7 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries. February 13th 2022558 K4.5 1 hour 4 min.
Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert. August 1st 2011162 K4.6 1 hour 55 min.
Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at... September 3rd 2014186 K4 1 hour 25 min.
Stuffed cabbage leaves
The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven. February 1st 2015254 K5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.