Cheese Ham And Vegetable Pasta Bake Recipes

HAM AND CHEESE ZITI

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package.
• While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted.
• Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.

20 MINUTE CHEESY VEGETABLE PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Add pasta and cook according to package directions. When there is 2 minutes left before the pasta is done, add zucchini and mushrooms into pot. Cook remaining 2 minutes. Strain.
• Preheat broiler on high.
• Add pasta sauce to pot, then add the strained pasta/veggies into the sauce. Mix well. Add 1/3 cup of mozzarella cheese into pot. Mix well.
• Grease a large casserole dish with cooking spray, and then dump pasta mixture into baking dish. Top with remaining 2/3 cup mozzarella and 1/4 cup parmesan cheeses. Sprinkle Italian seasoning over the top.
• Place under the broiler and cook for 3-5 minutes. Watch closely as it can burn quickly and cook time depends on oven. When the cheese is bubbly and browning remove from oven.
• Serve and enjoy!

HAM AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine dry pasta, spaghetti sauce, ham, garlic, onion powder and pepper. Fill sauce jar with water, and pour over mixture. Mix well, and spoon into 9x13 inch casserole dish. Cover tightly with foil.
• Bake in preheated oven for 35 minutes. Carefully remove foil, then sprinkle with mozzarella and Parmesan cheese. Bake for 5 minutes, or until cheese is melted.

HAM AND CHEESE BAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the olive oil. Spread the vegetables in the bottom, then top with a layer of the cheeses, then the ham, and then the scallions.
• Whisk together the eggs, milk, salt and red pepper flakes in a medium bowl. Pour the mixture over the layers and bake until lightly golden and the egg is set, about 50 minutes Allow the bake to sit for 5 minutes before cutting and serving.

CHEESY PASTA BAKE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Preheat the oven 180°C/350°F/gas 4.
• Break the cauliflower and broccoli into florets.
• Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
• Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
• Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
• Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
• Transfer to a large, deep baking tray (60x40cm).
• Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
• Bake for 10 minutes or until golden and bubbling.

ONE-POT HAM AND VEGGIE PASTA

Steps:

• Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
• Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
• Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

HAM AND CHEESE PASTA BAKE

Steps:

• Cook the pasta according to the packet's instructions. Drain well. In the meantime, preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
• Prepare vegetables: Clean and chop the bell peppers, green onions (reserve 1 tablespoon greens for sprinkling on the pasta bake at the end), carrot, cherry tomatoes into small pieces. Drain the corn. Mix the vegetables, ham or bacon, and pasta in the pot you used to cook the pasta.
• Make the sauce: Mix the eggs, milk, mustard, grated garlic, and dried herbs. Adjust the taste with salt, pepper, and nutmeg. Pour this mixture over the noodles and vegetables and stir. Mix in half of the cheese. Transfer to a lightly buttered baking dish.
• Bake: Sprinkle the remaining cheese on top and bake for about 30 minutes until the cheese is golden.
• Rest: Remove from the oven, let stand for 5 minutes, sprinkle with the remaining green onions and serve with a green salad.

CREAMY HAM & MUSHROOM PASTA BAKE

Steps:

• Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
• Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
• Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

BAKED CHEESY HAM AND SPAGHETTI CASSEROLE

Steps:

• Pasta -- Cook the pasta according to the directions on the package in a large pot of salted boiling water. Cook until al dente, drain and set aside.
• Ham and Vegetables -- Now in that same large pot you cooked the pasta in, add the butter and heat to medium. Then the mushrooms, ham, onion, scallions, parsley and cook until the mushrooms and onions are soft.
• Sauce -- To the vegetables, add the flour and stir until well blended. Then the broth, sherry, nutmeg, salt and pepper. Go easy on the salt because the broth and ham are both salty. Cook and stir until the sauce mixture thickens on medium to medium high heat. Reduce to medium and add in the cream, 1/2 of the parmesan, 1/2 of the white cheddar and the peas.
• Combine and Bake -- Add the drained pasta to the vegetable and cheese sauce and toss well. Spray a casserole dish 13x9 or similar with Pam or a nonstick spray and heat the oven to 350 degrees. Spread the pasta mix into the casserole and top with the extra cheese. Bake about 30 minutes until bubbly and the cheese get nice and brown on top. Let set 5 minutes before serving to allow the sauce to firm up.
• This is a absolutely great casserole. I have also done this same recipe with leftover turkey or chicken and was just as good. And don't be afraid to use a sharp cheddar or even a swiss cheese as well. I just happen to like the white cheddar and parmesan best.

EASY VEGETABLE BAKED PASTA

Steps:

• Heat the oven to 350 degrees Fahrenheit. If you have an oven-safe 12-inch deep skillet, you can cook the veggies and bake the pasta in it. If you do not, prepare a 3-quart baking dish by lightly greasing with olive oil.
• Bring a large pot of salted water to a boil, and then cook the pasta. Check the package for cook time, but cook the pasta two minutes less than what is recommend on the box (it will continue to cook in the oven). Before draining the pasta, reserve 1/2 cup of the pasta water.
• While the pasta cooks, prepare the vegetables. Slice the onions and bell peppers into 1/4-inch thick slices.
• Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
• Heat a wide skillet over medium-high heat. Add the oil then add the mushrooms, in one layer, and cook until browned on one side, 3 to 5 minutes. Stir then add the onions and peppers. Cook another 3 to 5 minutes or until the veggies are starting to soften and have some browned edges. Season to taste with salt and black pepper (I usually add 1/4 teaspoon of each).
• Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water. If the skillet is too small, combine the sauce and pasta in a bowl. Adjust with pasta water, and then add to a baking dish.
• Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.

VEGETABLE PASTA BAKE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown.
• Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10-15 minutes.
• Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4-6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce.
• Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted.

CHEESY LEFTOVER HAM PASTA BAKE

Steps:

• Preheat the oven to 180°C/350°F.
• Cook the pasta in a large pot of boiling water until al dente. Drain and set aside.
• Slice the leftover ham into cubes.
• Make the béchamel sauce according to recipe instructions and grate the cheese.
• Combine the cooked pasta with the sauce then stir in the cubed ham, half of the cheese, the garlic powder and chopped sage.
• Season with salt and pepper then transfer to a baking dish. Top with the remaining cheese and fresh breadcrumbs.
• Place in the pasta in a preheated oven and bake for 15-20 minutes until golden and bubbling.
• Remove from the oven, allow to rest for 10 minutes then serve.

CHEESE, HAM AND VEGETABLE PASTA BAKE

Steps:

• Preheat the oven to 400°F Lightly grease a large baking dish or individual baking dishes with a teaspoon of the butter.
• Cook the pasta shapes in plenty of boiling, lightly salted water until just tender, about 8 - 10 mins, or according to pack instructions.
• At the same time, melt the butter in a large saucepan and sauté the onion, zucchini and baby corn for 5 minutes.
• Thoroughly drain the pasta and add to the vegetables. Stir in the tomatoes and the pasta sauce. Add the ham, then cut half the cheese into small cubes and stir through the pasta mixture with the chopped fresh herbs. Season to taste, then transfer to the prepared dish and level the top.
• Beat the eggs and yogurt together. Grate the remaining cheese and stir it into the egg mixture. Season with salt and pepper. Pour evenly over the pasta. Bake for 20-25 mins until set and golden brown. Serve, garnished with fresh herb sprigs.