Ham and Cheese Pasta Bake
Ham and vegetable pasta bake with lots of cheese, easy to make, and bound to make your children (and everyone else) happy!
Servings: 4
Calories: 273kcal
Ingredients
- 8.8 oz pasta
- 1 small red bell pepper or ½ large one
- 1 small yellow or green bell pepper or ½ large one
- 1 small carrot
- 3 green onions
- 10 cherry tomatoes
- ½ cup canned corn drained
- ½ cup frozen peas
- 3.5 oz cooked ham or bacon cubes
- 2 eggs
- 1 cup milk
- 1 teaspoon Dijon mustard
- 2 garlic cloves
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¾ cup grated cheese See note
- 1 pinch freshly grated nutmeg
- ½ teaspoon fine sea salt or Kosher, more or less to taste
- ⅛ teaspoon black pepper
Instructions
- Cook the pasta according to the packet's instructions. Drain well. In the meantime, preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Prepare vegetables: Clean and chop the bell peppers, green onions (reserve 1 tablespoon greens for sprinkling on the pasta bake at the end), carrot, cherry tomatoes into small pieces. Drain the corn. Mix the vegetables, ham or bacon, and pasta in the pot you used to cook the pasta.
- Make the sauce: Mix the eggs, milk, mustard, grated garlic, and dried herbs. Adjust the taste with salt, pepper, and nutmeg. Pour this mixture over the noodles and vegetables and stir. Mix in half of the cheese. Transfer to a lightly buttered baking dish.
- Bake: Sprinkle the remaining cheese on top and bake for about 30 minutes until the cheese is golden.
- Rest: Remove from the oven, let stand for 5 minutes, sprinkle with the remaining green onions and serve with a green salad.
Notes
Gouda or Cheddar. Or any other cheese you like to use for making pasta bakes.
Nutrition
Serving: 1/6 of the dish | Calories: 273kcal | Carbohydrates: 24g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 101mg | Sodium: 781mg | Fiber: 3g | Sugar: 4g