Convenient and Delicious Ham and Mushroom Pasta Bake Recipe

Usually, I don’t bake pasta, but ever since I stumbled upon these delightful recipes, I find myself frequently opting for baked pasta dishes. One of the advantages is that it allows me to tidy up the kitchen while the pasta is in the oven. Additionally, I can prepare the dish in advance and simply pop it into the oven if I happen to return home late. The convenience factor is truly remarkable! I highly recommend trying out this ham and mushroom pasta bake recipe—I assure you that you’ll also be smitten with its flavors!

Ingredients:

Bechamel sauce (White sauce)

• 10g Butter
• 10g Bread flour
• 200ml Milk
• 3g dijon mustard
• nutmeg
• white pepper
• salt

Pasta

• 200ml white sauce (above)
• 25g chedder cheese
• 100g button mushrooms (sliced)
• 40g bacon (I substituted this with ham)
• 60g onion (brunoise)
• 20g cream (I substituted this with milk)
• 150g pasta shells
• salt
• pepper
• 3g thyme (fresh or dried)
• Optional: Broccoli

The measurements provided above serve as a reference point and can be customized according to individual preferences. If there are specific ingredients that I desire in greater quantity in my pasta, such as mushrooms and onions, I have the flexibility to add more of them to suit my taste.

Method:

Bechamel sauce

1. Warm the milk in a separate pot. Once there is steam, then turn off the heat.
2. In a separate pot, cook the flour and butter on low heat until the roux is formed. Make sure to cook out the flour.
3. Once the roux has formed, slowly add the milk little bit at a time until all the milk has been incorporated.
4. Season with white pepper, salt, dijon mustard and a dash of nutmeg.
5. Pass the sauce through a sieve to ensure no lumps.

The Pasta

1. Sweat the onions and bacon/ ham on low heat for approximately 15 minutes until soft
2. Add in the mushrooms and sweat the mushrooms on low heat
3. Add thyme, bechamel sauce (white sauce) and cream/ milk and bring to a boil
4. Boil the pasta shells for 5 minutes and drain. Ensure to save some pasta water to loosen up the sauce if it’s too thick later
5. Add in the pasta to the bechamel sauce and mix together
6. Transfer the pasta to a baking tray
7. Top the pasta with a layer of parmesan cheese
8. bake in the oven for approximately 30 to 40 minutes at 180C (until golden brown)

Notes:

• Bechamel sauce, known as one of the five mother sauces, holds great versatility. The fundamental version of this sauce comprises milk, flour, butter, and a hint of pepper. (Alternatively, you can replace this bechamel sauce with a store-bought white sauce!)
• In an effort to make this pasta bake “healthier” and reduce fat content, I substituted bacon with ham and cream with milk. However, using bacon and cream undoubtedly imparts a richer flavor and thicker consistency to the sauce.
• It is also possible to utilize uncooked pasta. In such cases, ensure the sauce has a slightly more liquid consistency, allowing the pasta to cook while baking, and adjust the baking time accordingly.
• To incorporate more vegetables into the dish and eliminate the need for separate cooking, I added broccoli after sautéing the mushrooms.

Hope you will also give this recipe a try. For more recipes, please visit my food & recipe page.