Baked pasta with ham, blue cheese and fennel
Snuggle up and enjoy a big bowl of this deliciously cheesy and creamy baked pasta with ham, blue cheese and fennel. The ultimate comfort food for the cooler winter nights.
- 15 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Baked pasta with ham, blue cheese and fennel
- 375 gram shell pasta
- 250 gram ham, sliced thinly
- 4 eggs, beaten lightly
- 300 millilitre pouring cream
- 1/2 cup (125ml) milk
- 200 gram soft blue-vein cheese, crumbled
- 2 small fennel bulbs (400g), trimmed, sliced thinly, fennel fronds reserved
- 1/4 cup (20g) finely grated parmesan
- 250 gram heirloom cherry tomatoes, halved or quartered
- 1 tablespoon olive oil
Method
Baked pasta with ham, blue cheese and fennel
- 1Preheat oven to 200°C.
- 2Cook pasta in a large saucepan of boiling water until just tender; drain.
- 3Meanwhile, cook ham in a small frying pan, over medium heat, stirring, for 2 minutes or until browned.
- 4Combine ham and pasta in a large bowl with egg, cream, milk, cheese and fennel; season. Transfer mixture to an oiled deep 2-litre (8-cup) ovenproof dish; sprinkle with parmesan.
- 5Bake, uncovered, for 15 minutes or until pasta is heated through. Toss tomato in oil in a small bowl. Top pasta with tomato mixture; sprinkle with ¼ cup fennel fronds before serving.
Notes
Accompany with seeded bread rolls. Substitute blue cheese for a milder cheese, if you prefer. Ricotta, fetta or cream cheese would work well.
