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Ham and cheese pasta bake
Ham and cheese pasta bake
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Low-carb pasta with cheesy ham bake.
Ingredients:
  • 250g less-carbs penne rigate no. 2 pasta (Vetta brand)
  • 2 bunches asparagus, woody ends trimmed, cut into 3 diagonally
  • 1 x 100g pkt light shaved ham (Primo brand), coarsely chopped
  • 1 garlic clove, crushed
  • 100g reduced-fat fresh ricotta
  • 55g (1/2 cup) light shredded mozzarella
  • Freshly ground black pepper
  • 1 x 375ml can light & creamy evaporated milk
  • 4 eggs, lightly whisked
  • Baby rocket leaves, to serve
Instructions:
  • Preheat your oven to 200C. Boil the pasta in salted water following the package instructions until al dente. Toss in the asparagus during the final minute of cooking. Drain and transfer back to the pan.
  • Combine ham, garlic, half of the ricotta, half of the mozzarella, and season with pepper. Gently toss to mix well. Spoon the mixture into a square 20cm ovenproof dish.
  • Combine evaporated milk and egg in a jug, then pour over pasta. Sprinkle on remaining ricotta and mozzarella. Cover with non-stick baking paper and bake in preheated oven for 15 minutes. Uncover and bake for another 10 minutes until golden brown and set. Let it rest for 5 minutes before serving.
  • Cut the pasta bake into squares and serve right away with baby arugula leaves.

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