“This cheese and ham pasta bake is so delicious and good for you too, as it's packed with fresh veggies like zucchini and baby corn. You could use low-fat plain yogurt instead of Greek if you want to keep the calories and fat to a minimum.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F Lightly grease a large baking dish or individual baking dishes with a teaspoon of the butter.
  2. Cook the pasta shapes in plenty of boiling, lightly salted water until just tender, about 8 - 10 mins, or according to pack instructions.
  3. At the same time, melt the butter in a large saucepan and sauté the onion, zucchini and baby corn for 5 minutes.
  4. 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.
  5. 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.

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