Name: Baked pasta with ham, blue cheese and fennel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 375 gram shell pasta; 250 gram ham, sliced thinly; 4 eggs, beaten lightly; 300 millilitre pouring cream; 1/2 cup (125ml) milk; 200 gram soft blue-vein cheese, crumbled; 2 small fennel bulbs (400g), trimmed, sliced thinly, fennel fronds reserved; 1/4 cup (20g) finely grated parmesan; 250 gram heirloom cherry tomatoes, halved or quartered; 1 tablespoon olive oil

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.

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

375 gram shell pasta

250 gram ham, sliced thinly

4 eggs, beaten lightly

300 millilitre pouring cream

1/2 cup (125ml) milk

200 gram soft blue-vein cheese, crumbled

2 small fennel bulbs (400g), trimmed, sliced thinly, fennel fronds reserved

1/4 cup (20g) finely grated parmesan

250 gram heirloom cherry tomatoes, halved or quartered

1 tablespoon olive oil

Method

1.Preheat oven to 200°C.

2.Cook pasta in a large saucepan of boiling water until just tender; drain.

3.Meanwhile, cook ham in a small frying pan, over medium heat, stirring, for 2 minutes or until browned.

4.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.

5.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.

Accompany with seeded bread rolls. Substitute blue cheese for a milder cheese, if you prefer. Ricotta, fetta or cream cheese would work well.
Note

Woman's Weekly Food

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