Ham and Gruyere Pasta Bake
A delicious pasta dish that is a cinch to throw together. Pasta is baked with mushrooms, ham and Gruyere in an eggy-Parmesan base. Enjoy with a side salad, if desired.
Ingredients
Serves: 4
- 75g egg pasta
- 2 tablespoons vegetable oil
- 150g chopped onion
- 1/2 (300g) tin chopped mushrooms, drained
- 135g diced cooked ham
- 130g diced Gruyere cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 eggs
- 4 tablespoons milk
- 4 tablespoons grated Parmesan cheese
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 200 C / Gas 6.
- Toss pasta with 2 teaspoons of the oil. Heat remaining oil in a frying pan and saute onion over medium heat until soft. Combine pasta, onion, mushrooms, ham, cheese, salt and pepper. Transfer to a greased 3 litre baking dish. In a bowl mix together egg and milk; pour over pasta. Sprinkle with Parmesan cheese.
- Bake in a preheated oven for 30 minutes.
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Reviews & ratings
Average global rating:
(223)
Reviews in English (179)
This was a yummy recipe for using up leftover ham. I didn't have the "scrambled egg" effect that some reviewers complained of. Perhaps because after I combined the noodles, cheese, ham, etc., and put it into the casserole I let it cool off for about 15 minutes while I was doing other chores before adding the egg/milk. Nice combination of ingredients. We enjoyed. - 17 Nov 2005 (Review from Allrecipes US | Canada)
I took the other reviewers' advice and subbed in a can of cream of mushroom soup instead of the mushrooms to give htis better consistency, which worked really well. - 21 Mar 2006 (Review from Allrecipes US | Canada)
I have tried other recipes using cream soups, but after trying this one, I find that it is the best yet! The only change I made was to switch the swiss cheese with cheddar cheese, because I had that on hand. Absolutely delicious and my hubby is a picky eater. He loved it too! Definately a keeper! - 05 Dec 2005 (Review from Allrecipes US | Canada)