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Gloucester ham and vegetable pasta bake

  • 4servings

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 25g (1oz) butter

  2. 175g (6oz) pasta shapes

  3. 1 onion, chopped

  4. 1 courgette, chopped

  5. 175g (6oz) baby corn, halved

  6. 3 tomatoes, chopped

  7. 1 x 275g jar tomato pasta sauce

  8. 100g (4oz) cooked ham, cut into pieces

  9. 175g (6oz) Double Gloucester cheese

  10. 1 tbsp chopped fresh basil or oregano, plus a few sprigs to garnish

  11. salt and freshly ground black pepper

  12. 2 eggs

  13. 300g (10oz) natural Greek-style yoghurt

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a large baking dish or individual baking dishes with a teaspoon of the butter.

  2. Cook the pasta shapes in plenty of boiling, lightly salted water until just tender, about 8 - 10 mins, or according to pack instructions.

  3. At the same time, melt the butter in a large saucepan and sauté the onion, courgette and baby corn for 5 mins.

  4. Thoroughly drain the pasta and add to the vegetables. Stir in the tomatoes and the pasta sauce. Add the ham, then cut half the cheese into small cubes and stir through the pasta mixture with the chopped fresh herbs. Season to taste, then transfer to the prepared dish and level the top.

  5. Beat the eggs and yoghurt together. Grate the remaining cheese and stir it into the egg mixture. Season with salt and pepper. Pour evenly over the pasta. Bake for 20-25 mins until set and golden brown. Serve, garnished with fresh herb sprigs.

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