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🍝 Creamy Ham Pasta Bake with Mushrooms and Tomatoes

698 kcal · 30 min · 4 servings

Creamy Ham Pasta Bake with Mushrooms and Tomatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 5 liters of water and add plenty of salt. Cover the pot and bring the water to a boil.
  2. 2. Cut the ham into small cubes of about 1 cm in size.
  3. 3. Thoroughly wash the tomatoes under running water and then cut them in half.
  4. 4. Clean the mushrooms. If they are dirty, wipe them with a kitchen towel. Then cut the mushrooms into quarters.
  5. 5. Wash the parsley and shake it dry. Pluck the leaves from the stems and cut the leaves into fine strips.
  6. 6. Add the pasta to the boiling salted water and cook for about 6 minutes.
  7. 7. Preheat the oven to 180 °C conventional heat (top and bottom heating).
  8. 8. In a bowl, mix the crème fraîche with the whipping cream.
  9. 9. Season the cream mixture generously with salt, pepper, and grated nutmeg.
  10. 10. Drain the pasta in a colander to remove the water.
  11. 11. Place the drained pasta into a baking dish.
  12. 12. Add the ham, tomato halves, mushrooms, and parsley to the baking dish with the pasta.
  13. 13. Pour the seasoned cream mixture over the ingredients in the baking dish.
  14. 14. Mix all ingredients in the dish well so that everything is evenly covered.
  15. 15. Evenly sprinkle grated Parmesan cheese over the top of the bake.
  16. 16. Place the baking dish in the preheated oven and bake for about 20 minutes.
  17. 17. Remove the bake from the oven when the surface is golden brown.
  18. 18. Let the bake cool down briefly before serving it on plates.
  19. 19. Enjoy your meal! Tip: You can also use leftover pasta from the day before or other vegetable scraps for this recipe.

Nutrition per serving