Ham and Vegetable Pasta Bake Recipe
This Ham and Vegetable Pasta Bake is probably not the last Pasta Bake recipe that you will see on this site. I think I have mentioned before that I have a good collection of these recipes and with good reason. I love them and they are just so easy to prepare and everyone loves eating them. This recipe is a bit different from the usual Pasta Bake. You will notice that this recipe includes eggs as an ingredient. It’s a cross between a Pasta Bake and Frittata if you ask me and can be eaten hot or cold. Pasta Bake recipes are also quite versatile, you can swap and change things to suit what you have in the fridge or cupboard. So enjoy this one!
200g dried gnocchi-shaped pasta
2 teaspoons olive oil
1 small leek, trimmed, halved, washed, thinly sliced
100g button mushrooms, thinly sliced
1 garlic clove, crushed
1 medium zucchini, grated
¼ cup roughly chopped fresh flat-leaf parsley leaves
150g sliced lean leg ham, chopped
4 eggs, lightly beaten
¼ cup finely grated parmesan cheese
½ cup grated extra-light tasty cheese
Preheat oven to 180° C/160° C fan-forced. Grease a 6cm deep, 20cm round cake pan. Line the base with non-stick baking paper.
Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain and return to the pan.
Meanwhile, heat oil in a frying pan over medium heat. Add leek, mushrooms, garlic. Cook, stirring, for 5 minutes or until leek has softened.
Add leek mixture, zucchini, parsley, ham and eggs to pasta. Add half of the cheeses. Stir to combine. Transfer to prepared pan. Sprinkle with remaining cheeses.
Bake for 40 minutes or until just set. Cool in pan. Cut into wedges and serve.
You can use shell pasta or any other small shaped pasta
Ideal for reheating and eating the next day or eat cold with salad
Great for work lunches
Can be made in different dishes or individual mini casserole dishes