This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
79 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: Tuna pasta, Spaghetti with mushrooms, Pasta with pesto and preserved tomatoes, Penne with Mushrooms, Pasta with cherry tomatoes, olives and feta cheese, ... See them all 17
Ham
Like these other recipes: Paté en croute (terrine in a pie crust), Auvergnat tartines, Purple artichokes in a cheesy gratin, Ham "friand" pie, Breton galettes (pancakes), ... See them all 31
Mozzarella
Like these other recipes: Quick flaky pizza, Grilled cheese, Bruschetta and mozzarella, Pan-fried chicken breast on mozzarella, Bruschetta, ... See them all 7
Comté cheese
Like these other recipes: Triple-Cheese Pumpkin Gratin, Eggs Florentine, Involtinis, Montlebon toast, Carrot salad with almonds and Comté cheese, ... 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 2016481 K4.4 7 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018436 K4.8 7 min.
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm". February 21th 2011958 K 24.9 20 min.
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready. February 21th 2011215 K4.1 1 hour 55 min.
Potato and broccoli gratin
A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese. September 16th 2024246 K3.8 2 hours 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.