Tag Archives: Pasta Bake

Ham and Vegetable Pasta Bake

Ham and Vegetable Pasta Bake Recipe

Ham and Vegetable Pasta Bake

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!

Serves 6

Ingredients

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

Method

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.

Hints

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

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Tomato and Ricotta Tortellini Bake Recipe

Tomato and Ricotta Tortellini Bake

Tomato and Ricotta Tortellini Bake

Tomato and Ricotta Tortellini Bake

Another tasty Pasta Bake Recipe. This time it’s Tomato and Ricotta Tortellini Bake! These are so quick and easy I love them. You can change the recipe around to suit what you have on hand. It’s just so versatile. You can even turn them into Vegetarian or Vegan extravaganzas if you want. I even have a Pasta Bake Recipe that is served Cold! Anyway try this one and enjoy!

Serves 6

Ingredients

250g fresh ricotta cheese
1 cup basil leaves
3 x 400g cans peeled italian tomatoes
2 large garlic cloves, crushed
1 teaspoon white sugar
2 x 400g packets fresh tortellini pasta
250g mozzarella cheese, thickly sliced

Method

Preheat oven to 220° C. Lightly grease a 5cm-deep, 22cm x 30cm (base) baking dish. Beat ricotta with a wooden spoon until almost smooth.

Roughly chop three-quarters of the basil. Combine tomatoes, garlic, sugar and chopped basil in a saucepan over medium-high heat. Cook breaking up tomatoes with a wooden spoon, for 5 minutes or until sauce comes to the boil. Cook, stirring occasionally, for a further 10 minutes or until sauce thickens slightly. Season with salt and pepper.

Meanwhile, cook pasta in a a large saucepan of boiling salted water for 3 minutes or until partially cooked. Drain pasta and spoon into prepared dish. Add tomato sauce and stir to coat.

Dollop ricotta over pasta. Top with mozzarella. Bake, uncovered, for 15-20 minutes or until bubbling around the edges. Top with remaining basil and serve.

Hints

You can use any type of peeled tomatoes.
Try different types of tortellini.
The tortellini bake can be made 1 day ahead until the end of step 3. Cover and refrigerate.Complete step 4, baking for 30 minutes.
You can add a variety of herbs and even sneak some tasty cheese into the mixture.

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Pumpkin and Spinach Pasta Bake Recipe

A Delicious Pumpkin and Spinach Pasta Bake

Pumpkin and Spinach Pasta Bake

This Pumpkin and Spinach Pasta Bake Recipe is so easy to prepare and cook.

This is yet another of my Pasta Bake Recipes to make it in here. I love them all for their simplicity and the ease with which I can be creative with them. This recipe has an extra bonus in that, it can be eaten cold. Great for school and work lunches, the family meal and parties.

When I say creative it means that I can substitute ingredients for those that I have available or that I simple prefer. This recipe can also be made to suit Vegetarians as well, with a tweak here and there.

You can’t go wrong with this recipe it’s easy and light on the budget too. Again these sort of recipes are great for kids who are fussy with their vegetables. You can disguise almost anything in a Pasta Bake. Please try this one and enjoy!

Serves 4

Ingredients

½ teaspoon coriander seeds
600g butternut pumpkin, peeled, cut into 2cm pieces
Olive oil cooking spray
200g tortiglioni pasta or penne pasta
1 cup fresh ricotta cheese
1 egg, lightly beaten
50g parmesan cheese, grated
250g packet frozen chopped spinach, thawed

Method

Preheat oven to 200° C. Line a large baking tray with baking paper. Grease an 8-cup capacity, 6cm-deep, 20cm (base) square baking dish.

Using a mortar and pestle, pound coriander seeds until crushed. Place pumpkin on prepared tray. Lightly spray with oil and sprinkle with coriander. Season with salt and pepper. Roast, uncovered, for 15-20 minutes or until just tender. Remove from oven. Reduce oven to 180° C.

Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Combine ricotta, egg and parmesan in a large bowl. Squeeze excess moisture from spinach. Stir spinach, pasta and pumpkin into ricotta mixture.

Spoon mixture into dish. Bake for 20-25 minutes or until set in centre. Allow to cool completely. Cut into 4 pieces.

Hints

To freeze place pieces in airtight containers
Freeze for up to 1 month
Remove from freezer the night before and refrigerate
Transfer to work or school bag in the morning
This can be eaten hot straight from the oven
Top with tasty cheese for that extra layer of flavour

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Eggplant Pasta Bake Recipe

Eggplant Pasta Bake Recipe

Eggplant Pasta Bake

Vegetarian Pasta Bake Anyone?

First I went through the Burger Phase, now it’s the Pasta Bake Phase. Here is yet another fantastic Pasta Bake Recipe. This Eggplant Pasta Bake is great for Vegetarians and those of us who like something just a bit different every now and then. Not too many ingredients to deal with here either. Rather simple and quick from prep to serving.
Enjoy!

Serves 4

Ingredients

300g dried penne pasta
1 ¼ cup olive oil
150g fresh ricotta
3 thin, long eggplants, trimmed and halved lengthways
690g bottle pasta sauce
150g mozzarella, grated
2 tablespoons basil leaves, chopped

Method

Preheat oven to 180°C. Grease a 6-cup capacity ovenproof baking dish. Combine ricotta and basil in a bowl. Set aside.

Cook pasta in a large saucepan of salted boiling water according to packet directions or until al dente. Drain well and spoon into baking dish.

Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook eggplant for 3-4 minutes, turning occasionally, until golden brown. Drain on paper towel and set aside.

Pour pasta sauce over pasta and arrange eggplant on top. Place spoonfuls of ricotta mixture on the eggplant and sprinkle with grated mozzarella. Bake for 20 minutes or until heated through and cheese is golden brown.

Hints

Allow the pasta bake to settle for 5 minutes before serving
Use non-stick baking paper to line the baking dish
Can be served in individual baking dishes or ramekins
Suitable to be reheated the next day
Add some extra seasonal vegetables to the recipe
Try using tasty cheese for a different flavour

 

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Creamy Chicken Pasta Bake Recipe

Creamy Chicken Pasta Bake Recipe

Creamy Chicken Pasta Bake

More Pasta Bake Recipes

This Cheesy, Creamy  Chicken Pasta Bake is sure to satisfy the fussiest of families eaters. Only 7 ingredients and surprisingly simple. A great combination of Chicken and Pasta, this is one of my favourites. I am sure that the kids will love this one. You can also hide some extra vegetables in there as well. With a couple of changes this recipe could also suit Vegetarians too. So you see, it’s easy, versatile and tastes great. Enjoy!

Serves 4

Ingredients

250g dried maccheroni pasta
4 cooked chicken drumsticks
100g baby spinach leaves
300ml light thickened cream
¾ cup semi-dried tomatoes
1 ½ cups grated parmesan cheese
1 cup grated mozzarella cheese

Method

Preheat oven to 200°C. Lightly grase and line a 5cm-deep, 20cm x 28cm (base), 8 cup capacity baking dish.

Cook pasta in a large saucepan of boiling, salted water for 10 minutes or until tender.

Meanwhile, remove chicken meat from the bone. Thinly shred meat. Discard bones.

Drain pasta and return to saucepan. Add chicken, spinach, cream, tomatoes and 1 cup of parmesan.

Toss until well combined. season with salt and pepper.

Spoon mixture into prepared dish. Top with mozzarella and remaining parmesan. Bake for 20 to 25 minutes or until golden. Spoon pasta bake onto serving plates. Serve.

Hints

Maccheroni can be substituted for another type of pasta such as penne or rigatoni
Line baking dish with non-stick baking paper
Can be re-heated next day at home or work
Great for parties
Use different varieties of cheese
Read the cooking directions on the pack of pasta you use
Can be cooked in smaller baking dishes or individual dishes

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Vegetable Pasta Bake Recipe

Vegetable Pasta Bake Recipe

Vegetable Pasta Bake

Who doesn’t love a good old Pasta Bake Recipe?

This Vegetable Pasta Bake Recipe is only about 5 years old. I love making and experimenting with these. They are easy to whip up and you can vary the recipe according to what vegetables you have in the refrigerator. I have a few of these recipes and will put them all up eventually. This one is versatile as you can leave out the bacon and serve as a vegetarian dish. This dish is also great for getting as many vegetables as possible into the kids in one hit. Enjoy!

Serves 8

Ingredients

500g dried penne pasta
6 rashers bacon, rinds removed, chopped
6 stalks silver beet, leaves removed
1 zucchini, trimmed, diced
1 carrot, peeled, diced
3 stalks celery, trimmed, halved, sliced
150g green beans, trimmed, cut into 2cm lengths
250g button mushrooms, sliced
1 red capsicum, diced
737g bottle tomato pasta sauce
3 cups grated cheddar cheese

Method

Preheat oven to 200° C
Grease and line a 6cm deep, 28cm x 35cm (base) baking dish
Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender

Meanwhile, place bacon in a frying pan and sauté until bacon is cooked through, set aside

Chop the silver beet leaves and place in a an oiled frying pan
Add zucchini, carrot, celery and green beans
Sauté until carrot is tender
Add mushrooms, capsicum and bacon
Stir to combine

Drain pasta and return to the saucepan
Add vegetable mixture and pasta sauce, stirring to coat
Spoon into prepared baking dish and sprinkle with cheese
Bake for 20-25 minutes or until golden and serve

Hints

Bacon and vegetables can be cooked in the microwave if you are short on time
Feel free to experiment with the vegetables replacing those not available for those that are in season
Great dish for fussy little eaters
Suitable for reheating the next day
Eat with a salad during summer
Omit the bacon and this dish is suitable for vegetarians
Line the baking dish with non-stick baking paper for an easier clean up
Use tasty cheese for a nice sharp taste

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Tuna and Mushroom Pasta Bake Recipe

Tuna and Mushroom Pasta Bake Recipe

Tuna and Mushroom Pasta Bake

Tuna and Mushroom Pasta Bake Recipe

Yes another Pasta Bake Recipe, this time it’s the Tuna and Mushroom Pasta Bake Recipe. This one is also five years old and one of many in the collection. I must have had a thing about Pasta Bakes five years ago. This one would be great for Vegetarians too. Just check that all of the ingredients are in fact suitable for Vegetarians and you’re off and running. This recipe is fairly easy to prepare and bake. You don’t even need the oven for this one, just put it under the grill. Again it’s ideal for getting the vegetables into the little ones and can be chopped and changed to suit what you have on hand. Please Enjoy!

Serves 4

Ingredients

400g spiral pasta
2 x 185g cans tuna in oil, drained with 1 tablespoon oil reserved
1 small onion, chopped
250g button mushrooms, sliced
1 1/2 cups (375ml) low-fat thickened cream
2 teaspoons wholegrain mustard
1/4 cup chopped flat leaf parsley
salt and cracked black pepper
1 cup grated low-fat tasty cheese

Method

Cook the pasta in a large saucepan according to packet directions or until al dente.
Drain and set aside.

Heat the reserved tuna oil (1 tablespoon) in a deep non-stick frying pan over medium heat.

Add the onion and mushroom and cook for 4-5 minutes or until softened and slightly browned.

Add the cream and simmer for a further 2-3 minutes.

Stir through the cooked pasta, tuna, mustard, parsley, salt and pepper.

Cook for 1-2 minutes or until mixture is warmed through fully.

Remove from heat and transfer to individual oven proof ramekins.

Sprinkle each one with some cheese, then place under a preheated grill and cook until golden brown on top.

Set aside for a few minutes before serving.

Hints

You can use 2-cup, 1-cup or a large 6-cup capacity baking dish
Line dishes with non-stick baking paper for easy cleaning
Suitable for re-heating for next day
Substitute vegetables for what you have or what is in season

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