Creamy Pasta Bake with Beetroot and Smoked Ham
Ingredients
2 tbsp of plain flour
500 g of cooked beetroot
1 onion, finely chopped
50 g of unsalted butter
1 clove of garlic
450 ml of milk
150 g of mature cheddar, grated
1 bunch of chives, snipped
375 g of pasta, (any shape of your choice - penne and conchiglie work well)
150 ml of double cream
200 g of smoked ham, torn into shreds
6 servings
Calories~742 kcal
Protein~32 g
Carbs~65 g
Fat~38 g
Fiber~6 g
Sugar~11 g
Total recipe
Calories~4,450 kcal
Protein~190 g
Carbs~390 g
Fat~225 g
Fiber~35 g
Sugar~65 g
Method
Step 1
Preheat the oven to 180°C.
Step 2
Cook pasta according to packet instructions. Drain and reserve.
Step 3
Set a heavy based saucepan over a low heat, sweat the onion in the butter for 10-15 minutes until it starts to soften. Add the garlic and fry for a further minute before stirring through the flour.
Step 4
Pour in milk and cream, and bring up to the boil, stirring constantly until thickened. Simmer steadily for 2-3 minutes to cook the flour.
Step 5
Turn out the heat, stir through half the cheese, the ham and chives. Season to taste with salt and freshly ground black pepper.
Step 6
Stir through the cooked pasta and beetroot and spoon into a baking dish. Scatter over the rest of the cheese and bake for about 20 mins golden brown and bubbling. Serve immediately, accompanied by a green salad.
