Creamy ham and mushroom pasta bake

Serves 5

  • 500g bag pasta eg farfalle (bows) fusilli (spirals) or penne (small tubes)
  • 50g butter plus a little extra butter, plus a little extra
  • 200g small mushrooms, halved
  • A bunch of spring onions, finely sliced
  • 50g plain flour
  • 500ml milk
  • 140g thickly cut ham, chopped
  • 140g cheddar grated


  1. Heat the oven to 200C/fan 180C/gas 6.
  2. Put a large saucepan of water on the hob. When the water is boiling, add the past and cook it according to the pack instructions, then drain.
  3. Melt a heaped tablespoon of butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
  4. Melt the remaining butter in the pan, then add most of the onions and soften for approx. 1 minute.
  5. Stir in the flour for another minute, then gradually stir in the milk until you have a smooth sauce.
  6. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
  7. Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish.
  8. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

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