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
  • Print


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


Baked pasta with ham, blue cheese and fennel
  • 1
    Preheat oven to 200°C.
  • 2
    Cook pasta in a large saucepan of boiling water until just tender; drain.
  • 3
    Meanwhile, cook ham in a small frying pan, over medium heat, stirring, for 2 minutes or until browned.
  • 4
    Combine 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.
  • 5
    Bake, 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.


Accompany with seeded bread rolls. Substitute blue cheese for a milder cheese, if you prefer. Ricotta, fetta or cream cheese would work well.

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