Creamy Pasta Casserole with Ham
- 400 g (14.1 oz) dried penne or rigatoni
- 1 tbsp (15 ml) rapeseed oil (can substitute canola oil)
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- ½ fresh red chili, seeded and finely chopped
- 300 g (10.6 oz) cooked ham, diced
- 3 cups (720 ml) tomato-based pasta sauce
- 2 cups (480 ml) crème fraîche
- 2 cups (480 ml) heavy cream
- 200 g (7.1 oz) mild grated cheese, 31% fat (such as Gouda or mild cheddar)
- 200 g (7.1 oz) mozzarella cheese, shredded
- Salt and freshly ground black pepper, to taste
1. Preheat oven to 350°F (175°C)
2. Cook pasta in salted boiling water according to package directions until al dente Drain and set aside
3. Heat rapeseed oil in a large skillet over medium heat Add onion and sauté for 5 minutes until soft and translucent
4. Stir in garlic, red bell pepper, and chili pepper Cook for another 4 minutes until peppers begin to soften
5. Add diced ham and cook for 2 minutes to warm through Remove from heat
6. In a medium saucepan combine crème fraîche, heavy cream, and grated cheese Heat over low heat stirring constantly until cheese is fully melted and sauce is smooth
7. Remove from heat and stir in tomato sauce until well blended
8. In a large mixing bowl combine cooked pasta, sautéed ham and vegetables, and the creamy tomato sauce Toss until evenly coated
9. Transfer mixture to a greased 9x13 inch (23x33 cm) baking dish
10. Top evenly with shredded mozzarella
11. Bake for 25 to 30 minutes until cheese is golden and bubbling at the edges
12. Let rest 5 minutes before serving
- baking dish
- mixing bowl
- large pan
- garlic press
- wooden spoon
- measuring cups
- cheese grater
- oven
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