Baked pasta with ham, blue cheese and fennel
Snuggle up and enjoy a big bowl of this deliciously cheesy and creamy baked pasta with ham, blue cheese and fennel. The ultimate comfort food for the cooler winter nights.
Ingredients
Baked pasta with ham, blue cheese and fennel
- 375 g shell pasta
- 250 g ham, sliced thinly
- 4 eggs, beaten lightly
- 300 ml pouring cream
- 1/2 cup (125ml) milk
- 200 g soft blue-vein cheese, crumbled
- 2 small fennel bulbs (400g), trimmed, sliced thinly, fennel fronds reserved
- 1/4 cup (20g) finely grated parmesan
- 250 g heirloom cherry tomatoes, halved or quartered
- 1 tbsp olive oil
Steps
Baked pasta with ham, blue cheese and fennel
- Preheat oven to 200°C.
- Cook pasta in a large saucepan of boiling water until just tender; drain.
- Meanwhile, cook ham in a small frying pan, over medium heat, stirring, for 2 minutes or until browned.
- Combine ham and pasta in a large bowl with egg, cream, milk, cheese and fennel; season. Transfer mixture to an oiled deep 2-litre (8-cup) ovenproof dish; sprinkle with parmesan.
- Bake, uncovered, for 15 minutes or until pasta is heated through. Toss tomato in oil in a small bowl. Top pasta with tomato mixture; sprinkle with ¼ cup fennel fronds before serving.