Ham and Vegetable Pasta Bake
Equipment
- large oven proof baking dish
Ingredients
- 1 red pepper
- 1 courgette medium
- 1 tbsp olive oil
- 1 red onion medium, or half a large one
- 3 cloves garlic peeled
- 250 g dried pasta I used spirali but fusilli would work well too
- 1 kg passata 2 x 500g packs
- 100 g sweetcorn tinned, drained
- 150 g cooked ham diced - I used smoked gammon joint
- 100 g cheddar cheese grated
- garnish basil optional - or parsley, chopped
Instructions
- Preheat the oven to gas mark 6 (200c).
- Chop the red pepper, courgette and cooked ham into dice and set aside.
- Finely chop the red onion and slice the garlic cloves into thin slices. In a frying pan, fry the red onion and garlic gently until softened.
- Meanwhile on a high heat, bring a large saucepan of water up to the boil and add the dried pasta. Boil for five minutes and drain whilst still only partially cooked.
- Pour the half cooked pasta into the large oven proof baking dish.
- Add the fried onion and garlic mixture, the diced vegetables, ham and drained sweetcorn. Pour over half of the passata. Combine thoroughly using a tablespoon.
- When the pasta is completely coated, pour over the rest of the passata and combine again.
- Bake in the centre of the oven for 20 minutes then take out and spread the grated cheese over the top of the pasta.
- Return to the oven for a further ten minutes and the pasta bake is ready to serve.
- Scatter over some chopped basil or parsley if desired.