Tag Archives: Pasta

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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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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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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Pasta Carbonara Recipe

Pasta Carbonara

Pasta Carbonara

The Best Pasta Carbonara Recipe

This Pasta Carbonara Recipe is one of hundreds to be found on the internet. There are many variations but this is one of my all time favorites. It’s quick and easy to prepare and I just love it. I will outline some of the changes we make in the hints section below. The first half of the Pasta Carbonara video shows Cassandra putting in mushrooms. We decided to make a new batch mid video because someone didn’t want mushrooms in their sauce. I find this a great emergency dish because I always have the ingredients in the fridge and cupboard. This recipe is also ideal for teaching the older kids to cook. It’s just easy, when we are struggling with that eternal question, “what will we eat tonight”? Anyway try this Carbonara Sauce Recipe and see what the fuss is about.

Serves 4

Ingredients

6 rashers bacon
1 large onion
350ml cream
2 eggs
½ cup grated parmesan cheese
¼ teaspoon paprika
Freshly ground pepper
250g pasta (fettucine, spaghetti, penne, rigatoni) cooked in boiling water for 12 minutes or as per directions on pack
Chopped Parsley

Method

Remove the rind from the bacon and cut bacon into thin strips
Saute with onion until crisp
Drain off excess fat
Pour in the cream, add eggs, parmesan cheese, paprika and season
Stir to combine the flavors
Add the cooked pasta and toss over low heat until all ingredients are combined and the sauce thickens (2-3 minutes)
Serve immediately garnished with chopped parsley

Hints

You can leave out the parmesan cheese and paprika
Parmesan cheese can be used for serving only
Add mushrooms and/or garlic to the bacon and onion
I have also added shredded chicken and avocado cubes to the sauce for extra flavor
Can be made with canned evaporated milk 375 ml, instead of cream
Use 500g of pasta instead of 250g if a greater quantity is required and just add some extra cream

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